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-herb marinated chicken breast grilled to perfection, served with fluffy quinoa and oven-roasted broccoli florets finished with a touch of charred garlic.

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NUTRITION

417kcal
Protein
41.1g
Fat
13.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk the lemon juice, minced garlic, and a half-teaspoon of olive oil in a small bowl, then coat the chicken breast and marinate for 15 minutes.

  • 2

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 3

    Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast the broccoli for 15 to 20 minutes until the edges are tender and show a beautiful charred garlic finish.

  • 5

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

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork before plating it alongside the sliced chicken and roasted broccoli.

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-herb marinated chicken breast grilled to perfection, served with fluffy quinoa and oven-roasted broccoli florets finished with a touch of charred garlic.

NUTRITION

417kcal
Protein
41.1g
Fat
13.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk the lemon juice, minced garlic, and a half-teaspoon of olive oil in a small bowl, then coat the chicken breast and marinate for 15 minutes.

  • 2

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 3

    Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast the broccoli for 15 to 20 minutes until the edges are tender and show a beautiful charred garlic finish.

  • 5

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

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork before plating it alongside the sliced chicken and roasted broccoli.