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 and served over fluffy quinoa with oven-roasted broccoli florets that are perfectly charred.

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NUTRITION

429kcal
Protein
43.6g
Fat
13.6g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

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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, a pinch of sea salt, and black pepper.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic mixture and let it sit for 5 minutes.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 9

    Plate the quinoa and top with the sliced grilled chicken and roasted broccoli florets.

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 and served over fluffy quinoa with oven-roasted broccoli florets that are perfectly charred.

NUTRITION

429kcal
Protein
43.6g
Fat
13.6g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

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, a pinch of sea salt, and black pepper.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic mixture and let it sit for 5 minutes.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 9

    Plate the quinoa and top with the sliced grilled chicken and roasted broccoli florets.