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

Grilled lemon-marinated chicken breast served over fluffy quinoa with a side of garlic-roasted broccoli for a satisfying, charred finish.

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NUTRITION

415kcal
Protein
39.0g
Fat
14.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, garlic powder, salt, and pepper on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil and lemon juice in a small bowl.

  • 5

    Coat the chicken breast in the lemon-oil mixture and season both sides with salt and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing into strips.

  • 8

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Plate the sliced chicken alongside the quinoa and roasted broccoli, garnishing with extra lemon if desired.

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

Grilled lemon-marinated chicken breast served over fluffy quinoa with a side of garlic-roasted broccoli for a satisfying, charred finish.

NUTRITION

415kcal
Protein
39.0g
Fat
14.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, garlic powder, salt, and pepper on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil and lemon juice in a small bowl.

  • 5

    Coat the chicken breast in the lemon-oil mixture and season both sides with salt and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing into strips.

  • 8

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Plate the sliced chicken alongside the quinoa and roasted broccoli, garnishing with extra lemon if desired.