Name: Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Chicken Breast; 0.75 cup Cooked Quinoa; 2 cups Broccoli Florets; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Cracked Black Pepper

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

Chicken breast grilled with zesty lemon and cracked pepper, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

Protein

49.2g

Fat

27.6g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

0.75 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Cracked Black Pepper

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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 on the baking sheet with half a tablespoon of olive oil and a pinch of sea salt.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
4
In a small bowl, whisk together the remaining olive oil, lemon juice, and cracked black pepper to create a marinade.
5
Coat the chicken breast in the lemon-pepper marinade and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
6
Allow the chicken to rest for a few minutes before slicing and serving over a bed of warm quinoa alongside the roasted broccoli.