Grilled Chicken Breast with Crunchy 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 Crunchy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and herbs, served over a bed of toasted quinoa and charred broccoli for a satisfying, nutty crunch.

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NUTRITION

391kcal
Protein
43g
Fat
12.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the avocado oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until the edges are charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While chicken and broccoli cook, heat the remaining oil in a small non-stick skillet over medium heat.

  • 5

    Add the cooked quinoa to the skillet and spread it out, letting it sit for 2-3 minutes until it begins to pop and turn golden brown.

  • 6

    Stir the quinoa and cook for another 2 minutes until it reaches a nutty, crunchy texture.

  • 7

    Slice the grilled chicken and serve it over the crunchy quinoa with the roasted broccoli on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables.

Grilled Chicken Breast with Crunchy 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 Crunchy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and herbs, served over a bed of toasted quinoa and charred broccoli for a satisfying, nutty crunch.

NUTRITION

391kcal
Protein
43g
Fat
12.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat and preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the avocado oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until the edges are charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While chicken and broccoli cook, heat the remaining oil in a small non-stick skillet over medium heat.

  • 5

    Add the cooked quinoa to the skillet and spread it out, letting it sit for 2-3 minutes until it begins to pop and turn golden brown.

  • 6

    Stir the quinoa and cook for another 2 minutes until it reaches a nutty, crunchy texture.

  • 7

    Slice the grilled chicken and serve it over the crunchy quinoa with the roasted broccoli on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables.