Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a drizzle of zesty garlic oil.

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NUTRITION

787kcal
Protein
45.4g
Fat
43.3g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

2.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk together one tablespoon of olive oil, lemon juice, minced garlic, and a pinch of salt in a small bowl.

  • 2

    Place the chicken breast in the marinade and refrigerate for at least 15 minutes.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with one tablespoon of olive oil and sea salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 5

    While the broccoli roasts, cook the quinoa according to package directions or reheat pre-cooked quinoa.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

  • 7

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

  • 8

    Assemble the bowl by placing the quinoa at the base, followed by the roasted broccoli and sliced chicken.

  • 9

    Drizzle the remaining half tablespoon of olive oil over the dish before serving.

Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a drizzle of zesty garlic oil.

NUTRITION

787kcal
Protein
45.4g
Fat
43.3g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

2.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk together one tablespoon of olive oil, lemon juice, minced garlic, and a pinch of salt in a small bowl.

  • 2

    Place the chicken breast in the marinade and refrigerate for at least 15 minutes.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with one tablespoon of olive oil and sea salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 5

    While the broccoli roasts, cook the quinoa according to package directions or reheat pre-cooked quinoa.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

  • 7

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

  • 8

    Assemble the bowl by placing the quinoa at the base, followed by the roasted broccoli and sliced chicken.

  • 9

    Drizzle the remaining half tablespoon of olive oil over the dish before serving.