Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

416kcal
Protein
42.3g
Fat
14.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

2 teaspoons Avocado Oil

1/2 Lemon (juiced and zested)

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of avocado oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 18-20 minutes until the edges are tender and slightly crispy.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and beautiful grill marks appear.

  • 7

    Warm the pre-cooked quinoa in a small pan and toss with the remaining teaspoon of avocado oil and the lemon zest.

  • 8

    Slice the grilled chicken into strips and serve alongside the fluffy quinoa and roasted broccoli.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

416kcal
Protein
42.3g
Fat
14.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

2 teaspoons Avocado Oil

1/2 Lemon (juiced and zested)

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of avocado oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 18-20 minutes until the edges are tender and slightly crispy.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and beautiful grill marks appear.

  • 7

    Warm the pre-cooked quinoa in a small pan and toss with the remaining teaspoon of avocado oil and the lemon zest.

  • 8

    Slice the grilled chicken into strips and serve alongside the fluffy quinoa and roasted broccoli.