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 herbs, served with fluffy quinoa and charred roasted broccoli for a smoky finish.

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NUTRITION

400kcal
Protein
43.4g
Fat
12.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on a baking sheet.

  • 3

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

  • 4

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

  • 5

    Season the chicken breast with lemon juice, garlic powder, salt, and pepper.

  • 6

    Heat a grill or grill pan over medium-high heat and brush with the remaining olive oil.

  • 7

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted 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 herbs, served with fluffy quinoa and charred roasted broccoli for a smoky finish.

NUTRITION

400kcal
Protein
43.4g
Fat
12.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on a baking sheet.

  • 3

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

  • 4

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

  • 5

    Season the chicken breast with lemon juice, garlic powder, salt, and pepper.

  • 6

    Heat a grill or grill pan over medium-high heat and brush with the remaining olive oil.

  • 7

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted broccoli.