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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a bright squeeze of charred lemon.

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NUTRITION

401kcal
Protein
42.4g
Fat
13.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

Garlic powder, salt, and 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, salt, and pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, prepare the quinoa by simmering in water or low-sodium broth until the liquid is fully absorbed and the grains are fluffy.

  • 4

    Season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Plate the sliced chicken over the quinoa alongside the roasted broccoli and finish with the remaining teaspoon of olive oil and a fresh squeeze of lemon.

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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a bright squeeze of charred lemon.

NUTRITION

401kcal
Protein
42.4g
Fat
13.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

Garlic powder, salt, and 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, salt, and pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, prepare the quinoa by simmering in water or low-sodium broth until the liquid is fully absorbed and the grains are fluffy.

  • 4

    Season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Plate the sliced chicken over the quinoa alongside the roasted broccoli and finish with the remaining teaspoon of olive oil and a fresh squeeze of lemon.