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-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa with charred roasted broccoli florets.

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NUTRITION

404kcal
Protein
43.3g
Fat
12.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 6

    Coat the chicken breast in the lemon-garlic mixture and grill over medium-high heat for 6-8 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.

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-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa with charred roasted broccoli florets.

NUTRITION

404kcal
Protein
43.3g
Fat
12.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 6

    Coat the chicken breast in the lemon-garlic mixture and grill over medium-high heat for 6-8 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.