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 seasoned with lemon and garlic, paired with fluffy quinoa and crispy charred roasted broccoli.

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NUTRITION

400kcal
Protein
43.4g
Fat
12.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the broccoli florets with 1 teaspoon of the olive oil and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli is roasting, whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper.

  • 5

    Brush the chicken breast with the lemon-garlic mixture on both sides.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.

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 seasoned with lemon and garlic, paired with fluffy quinoa and crispy charred roasted broccoli.

NUTRITION

400kcal
Protein
43.4g
Fat
12.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the broccoli florets with 1 teaspoon of the olive oil and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli is roasting, whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper.

  • 5

    Brush the chicken breast with the lemon-garlic mixture on both sides.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.