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 until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of zesty charred lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

468kcal
Protein
45.1g
Fat
15.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, whisk together the remaining oil, lemon juice, and garlic powder to marinate the chicken breast.

  • 4

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for five minutes before slicing it into thin strips to keep it juicy.

  • 6

    Place the warm quinoa in a bowl, top with the sliced chicken and roasted broccoli, and finish with an extra squeeze of lemon.

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 until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of zesty charred lemon.

NUTRITION

468kcal
Protein
45.1g
Fat
15.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Avocado 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 one teaspoon of avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, whisk together the remaining oil, lemon juice, and garlic powder to marinate the chicken breast.

  • 4

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for five minutes before slicing it into thin strips to keep it juicy.

  • 6

    Place the warm quinoa in a bowl, top with the sliced chicken and roasted broccoli, and finish with an extra squeeze of lemon.