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

Grilled chicken breast marinated in lemon and garlic, served alongside fluffy quinoa and oven-roasted broccoli with a savory charred finish.

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NUTRITION

415kcal
Protein
41.2g
Fat
15g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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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 one teaspoon of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.

  • 4

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

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over a bed of fluffy quinoa alongside the charred roasted broccoli.

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

Grilled chicken breast marinated in lemon and garlic, served alongside fluffy quinoa and oven-roasted broccoli with a savory charred finish.

NUTRITION

415kcal
Protein
41.2g
Fat
15g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.

  • 4

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

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over a bed of fluffy quinoa alongside the charred roasted broccoli.