Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

377kcal
Protein
34.1g
Fat
14.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through and juicy.

  • 4

    If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio until all liquid is absorbed and the grains are fluffy.

  • 5

    Assemble your lunch bowl by layering the quinoa, grilled chicken, and roasted broccoli.

  • 6

    Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.

NUTRITION

377kcal
Protein
34.1g
Fat
14.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through and juicy.

  • 4

    If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio until all liquid is absorbed and the grains are fluffy.

  • 5

    Assemble your lunch bowl by layering the quinoa, grilled chicken, and roasted broccoli.

  • 6

    Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.