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 chicken breast grilled with garlic and lemon, served over fluffy quinoa and charred roasted broccoli with a hint of smoky red pepper flakes.

Try 7 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
53.9g
Fat
11.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces cooked Chicken Breast

1/3 cup cooked Quinoa

1 cup Broccoli florets

1 teaspoon 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, salt, pepper, and a pinch of red pepper flakes.

  • 3

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

  • 4

    While the broccoli roasts, prepare the quinoa by simmering in water or low-sodium vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 5

    Season the chicken breast with minced garlic, lemon juice, salt, and pepper.

  • 6

    Heat the remaining olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked through.

  • 7

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

  • 8

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced chicken and the roasted broccoli.

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 chicken breast grilled with garlic and lemon, served over fluffy quinoa and charred roasted broccoli with a hint of smoky red pepper flakes.

NUTRITION

410kcal
Protein
53.9g
Fat
11.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces cooked Chicken Breast

1/3 cup cooked Quinoa

1 cup Broccoli florets

1 teaspoon 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, salt, pepper, and a pinch of red pepper flakes.

  • 3

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

  • 4

    While the broccoli roasts, prepare the quinoa by simmering in water or low-sodium vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 5

    Season the chicken breast with minced garlic, lemon juice, salt, and pepper.

  • 6

    Heat the remaining olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked through.

  • 7

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

  • 8

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced chicken and the roasted broccoli.