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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with tender-crisp roasted broccoli.

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NUTRITION

438kcal
Protein
57g
Fat
9.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are lightly browned.

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and a pinch of salt and pepper.

  • 4

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 5

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

  • 6

    While the chicken rests, fluff your pre-cooked quinoa and place it in a bowl.

  • 7

    Slice the chicken and serve it over the quinoa alongside the roasted broccoli.

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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with tender-crisp roasted broccoli.

NUTRITION

438kcal
Protein
57g
Fat
9.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are lightly browned.

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and a pinch of salt and pepper.

  • 4

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 5

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

  • 6

    While the chicken rests, fluff your pre-cooked quinoa and place it in a bowl.

  • 7

    Slice the chicken and serve it over the quinoa alongside the roasted broccoli.