Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

370kcal
Protein
40g
Fat
10.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and slightly browned.

  • 4

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

  • 5

    Whisk together the lemon juice and the remaining olive oil, then coat the chicken breast with the mixture and season with black pepper or garlic powder.

  • 6

    Heat a grill pan or outdoor grill to medium-high and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving over the quinoa with the roasted broccoli on the side.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

370kcal
Protein
40g
Fat
10.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and slightly browned.

  • 4

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

  • 5

    Whisk together the lemon juice and the remaining olive oil, then coat the chicken breast with the mixture and season with black pepper or garlic powder.

  • 6

    Heat a grill pan or outdoor grill to medium-high and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving over the quinoa with the roasted broccoli on the side.