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

Grilled chicken breast marinated in lemon and herbs, served over fluffy quinoa with a side of oven-roasted broccoli florets and a sprinkle of toasted sea salt.

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NUTRITION

392kcal
Protein
43.5g
Fat
12.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.54 cup Cooked Quinoa

1.6 cups Broccoli Florets

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and toss them on the baking sheet with half of the olive oil and a pinch of salt.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crisp.

  • 4

    While the broccoli roasts, cook the quinoa in water or low-sodium broth according to package instructions until the liquid is absorbed and the grains are fluffy.

  • 5

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 6

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

  • 7

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

  • 8

    Assemble the bowl by placing the quinoa at the base, topped with the sliced chicken and roasted broccoli, then finish with a fresh squeeze of lemon juice.

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

Grilled chicken breast marinated in lemon and herbs, served over fluffy quinoa with a side of oven-roasted broccoli florets and a sprinkle of toasted sea salt.

NUTRITION

392kcal
Protein
43.5g
Fat
12.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.54 cup Cooked Quinoa

1.6 cups Broccoli Florets

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and toss them on the baking sheet with half of the olive oil and a pinch of salt.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crisp.

  • 4

    While the broccoli roasts, cook the quinoa in water or low-sodium broth according to package instructions until the liquid is absorbed and the grains are fluffy.

  • 5

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 6

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

  • 7

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

  • 8

    Assemble the bowl by placing the quinoa at the base, topped with the sliced chicken and roasted broccoli, then finish with a fresh squeeze of lemon juice.