Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast, boneless and skinless; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.25 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; Sea salt and black pepper to taste

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.

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 oven-roasted broccoli florets and a touch of fragrant garlic.

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NUTRITION

Protein

42.5g

Fat

12.3g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.
2
In a small bowl, whisk together half the olive oil, lemon juice, minced garlic, salt, and pepper.
3
Place the chicken breast in a shallow dish and coat with the lemon-garlic marinade, letting it sit for 10 minutes.
4
Toss the broccoli florets with the remaining olive oil and a pinch of salt on a baking sheet.
5
Roast the broccoli in the oven for 15-20 minutes until the edges are tender and slightly charred.
6
While the broccoli roasts, place the chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before slicing it into strips.
8
Fluff the pre-cooked quinoa with a fork and place it in a bowl.
9
Top the quinoa with the roasted broccoli and sliced grilled chicken, finishing with an extra squeeze of fresh lemon if desired.