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-herb chicken breast grilled until juicy and served over fluffy quinoa with a side of oven-roasted broccoli florets for a satisfying crunch.

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NUTRITION

412kcal
Protein
41.9g
Fat
12.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Boneless Skinless Chicken Breast

0.7 cup Cooked Quinoa

1.3 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.3 teaspoon Garlic Powder

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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 and a pinch of sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt and pepper.

  • 6

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 8

    Slice the grilled chicken and serve it over the fluffy quinoa alongside the 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

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with a side of oven-roasted broccoli florets for a satisfying crunch.

NUTRITION

412kcal
Protein
41.9g
Fat
12.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Boneless Skinless Chicken Breast

0.7 cup Cooked Quinoa

1.3 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.3 teaspoon Garlic Powder

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 and a pinch of sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt and pepper.

  • 6

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 8

    Slice the grilled chicken and serve it over the fluffy quinoa alongside the roasted broccoli.