Name: Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 0.75 cup Cooked Quinoa; 2 cups Broccoli Florets; 2 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Cracked Black Pepper; 0.5 teaspoon Garlic Powder

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

Tender chicken breast grilled with zesty lemon and cracked black pepper, served over fluffy quinoa with a side of charred, roasted broccoli.

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NUTRITION

Protein

30.7g

Fat

32.5g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup Cooked Quinoa

2 cups Broccoli Florets

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Cracked Black Pepper

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one tablespoon of olive oil, salt, and half of the black pepper on the prepared baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, whisk together the remaining tablespoon of olive oil, lemon juice, garlic powder, and the rest of the black pepper in a small bowl.
5
Coat the chicken breast in the lemon pepper marinade and let it sit for 5 minutes.
6
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Warm the pre-cooked quinoa in a pan or microwave and fluff it with a fork.
8
Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli.