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 marinated in lemon and herbs, served with fluffy quinoa and charred roasted broccoli for a satisfying, toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
43.7g
Fat
13.1g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic to create a marinade.

  • 4

    Coat the chicken breast in the marinade and season with black pepper and dried herbs if desired.

  • 5

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

  • 6

    Prepare the quinoa according to package directions if not using pre-cooked portions.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Plate the fluffy quinoa alongside the roasted broccoli and top with the sliced grilled chicken.

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 marinated in lemon and herbs, served with fluffy quinoa and charred roasted broccoli for a satisfying, toasted finish.

NUTRITION

401kcal
Protein
43.7g
Fat
13.1g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic to create a marinade.

  • 4

    Coat the chicken breast in the marinade and season with black pepper and dried herbs if desired.

  • 5

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

  • 6

    Prepare the quinoa according to package directions if not using pre-cooked portions.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Plate the fluffy quinoa alongside the roasted broccoli and top with the sliced grilled chicken.