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

Lemon-garlic chicken grilled to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a touch of sea salt and smoky charred edges.

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NUTRITION

495kcal
Protein
44.3g
Fat
18.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

0.7 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    In a bowl, toss the broccoli florets with half of the olive oil, salt, and pepper.

  • 3

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

  • 4

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

  • 5

    Coat the chicken breast in the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Place the warm cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and serve immediately.

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

Lemon-garlic chicken grilled to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a touch of sea salt and smoky charred edges.

NUTRITION

495kcal
Protein
44.3g
Fat
18.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

0.7 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    In a bowl, toss the broccoli florets with half of the olive oil, salt, and pepper.

  • 3

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

  • 4

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

  • 5

    Coat the chicken breast in the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Place the warm cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and serve immediately.