Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and garlic, served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

417kcal
Protein
41.6g
Fat
12.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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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 half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.

  • 5

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

  • 6

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if necessary.

  • 7

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

  • 8

    Let the chicken rest for 3 minutes before slicing.

  • 9

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the roasted broccoli and grilled chicken.

  • 10

    Drizzle with the remaining olive oil and an extra squeeze of fresh lemon if desired.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and garlic, served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

417kcal
Protein
41.6g
Fat
12.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.

  • 5

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

  • 6

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if necessary.

  • 7

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

  • 8

    Let the chicken rest for 3 minutes before slicing.

  • 9

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the roasted broccoli and grilled chicken.

  • 10

    Drizzle with the remaining olive oil and an extra squeeze of fresh lemon if desired.