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 over fluffy quinoa with charred roasted broccoli florets, finished with a bright squeeze of lemon.

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NUTRITION

525kcal
Protein
49.1g
Fat
20.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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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, sea salt, and black pepper on the prepared sheet.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa under cold water and place in a small saucepan with 1/2 cup of water.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 minutes until the water is absorbed.

  • 6

    Season the chicken breast with the remaining olive oil, lemon juice, salt, and pepper.

  • 7

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until fully cooked through.

  • 8

    Fluff the quinoa with a fork and serve alongside the grilled 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 and served over fluffy quinoa with charred roasted broccoli florets, finished with a bright squeeze of lemon.

NUTRITION

525kcal
Protein
49.1g
Fat
20.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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, sea salt, and black pepper on the prepared sheet.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa under cold water and place in a small saucepan with 1/2 cup of water.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 minutes until the water is absorbed.

  • 6

    Season the chicken breast with the remaining olive oil, lemon juice, salt, and pepper.

  • 7

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until fully cooked through.

  • 8

    Fluff the quinoa with a fork and serve alongside the grilled chicken and roasted broccoli.