Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

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 Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

Tender chicken breast grilled with lemon and garlic, tossed with fluffy quinoa and charred roasted broccoli for a smoky finish.

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NUTRITION

502kcal
Protein
43.7g
Fat
24.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Pumpkin Seeds

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 half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and charred.

  • 3

    Season the chicken breast with minced garlic, lemon zest, and your favorite dried herbs.

  • 4

    Grill the chicken over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, whisk together the remaining olive oil and lemon juice in a large mixing bowl.

  • 6

    Add the cooked quinoa, roasted broccoli, and pumpkin seeds to the bowl and toss well to combine.

  • 7

    Slice the grilled chicken into strips and serve it over the warm quinoa and broccoli salad.

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

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 Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

Tender chicken breast grilled with lemon and garlic, tossed with fluffy quinoa and charred roasted broccoli for a smoky finish.

NUTRITION

502kcal
Protein
43.7g
Fat
24.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Pumpkin Seeds

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 half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and charred.

  • 3

    Season the chicken breast with minced garlic, lemon zest, and your favorite dried herbs.

  • 4

    Grill the chicken over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, whisk together the remaining olive oil and lemon juice in a large mixing bowl.

  • 6

    Add the cooked quinoa, roasted broccoli, and pumpkin seeds to the bowl and toss well to combine.

  • 7

    Slice the grilled chicken into strips and serve it over the warm quinoa and broccoli salad.