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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of charred roasted broccoli.

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NUTRITION

443kcal
Protein
39.4g
Fat
15.1g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp 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 one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, cook the quinoa according to package instructions using water or low-sodium vegetable broth.

  • 5

    Whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic to create a marinade.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced grilled chicken and charred 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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of charred roasted broccoli.

NUTRITION

443kcal
Protein
39.4g
Fat
15.1g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp 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 olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, cook the quinoa according to package instructions using water or low-sodium vegetable broth.

  • 5

    Whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic to create a marinade.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced grilled chicken and charred broccoli.