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 and served with fluffy quinoa and oven-roasted broccoli florets featuring crisp, charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
38.5g
Fat
10.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio for about 15 minutes until fluffy.

  • 8

    Plate the grilled chicken alongside the roasted broccoli and quinoa, drizzling the remaining lemon juice over the chicken and greens before serving.

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 and served with fluffy quinoa and oven-roasted broccoli florets featuring crisp, charred edges.

NUTRITION

369kcal
Protein
38.5g
Fat
10.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio for about 15 minutes until fluffy.

  • 8

    Plate the grilled chicken alongside the roasted broccoli and quinoa, drizzling the remaining lemon juice over the chicken and greens before serving.