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, served over nutty quinoa and oven-roasted broccoli florets with a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

444kcal
Protein
42.9g
Fat
13.8g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon (for juice and zest)

Pinch of sea salt, black pepper, and garlic powder

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 1 teaspoon of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or low-sodium vegetable broth.

  • 4

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the quinoa is fluffy.

  • 5

    Season the chicken breast with garlic powder, lemon zest, salt, pepper, and the remaining 1/2 teaspoon of olive oil.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Plate the fluffy quinoa with the roasted broccoli and sliced chicken, finishing with a fresh squeeze of lemon juice over the entire dish.

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, served over nutty quinoa and oven-roasted broccoli florets with a satisfying crunch.

NUTRITION

444kcal
Protein
42.9g
Fat
13.8g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon (for juice and zest)

Pinch of sea salt, black pepper, and garlic powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or low-sodium vegetable broth.

  • 4

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the quinoa is fluffy.

  • 5

    Season the chicken breast with garlic powder, lemon zest, salt, pepper, and the remaining 1/2 teaspoon of olive oil.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Plate the fluffy quinoa with the roasted broccoli and sliced chicken, finishing with a fresh squeeze of lemon juice over the entire dish.