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 to perfection, served with fluffy quinoa and charred roasted broccoli for a satisfying, smoky finish.

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NUTRITION

408kcal
Protein
42.3g
Fat
13.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons 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, salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, and your choice of dried herbs like oregano or thyme to create a quick marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Fluff the pre-cooked quinoa in a small saucepan or microwave until warm.

  • 8

    Serve the sliced chicken over the quinoa with the roasted broccoli on the side, finishing with an extra squeeze of fresh 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

Lemon-marinated chicken breast grilled to perfection, served with fluffy quinoa and charred roasted broccoli for a satisfying, smoky finish.

NUTRITION

408kcal
Protein
42.3g
Fat
13.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons 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, salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, and your choice of dried herbs like oregano or thyme to create a quick marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Fluff the pre-cooked quinoa in a small saucepan or microwave until warm.

  • 8

    Serve the sliced chicken over the quinoa with the roasted broccoli on the side, finishing with an extra squeeze of fresh lemon if desired.