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 to juicy perfection, served with fluffy quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

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NUTRITION

369kcal
Protein
36.2g
Fat
12.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    In a small bowl, whisk together half of the olive oil, lemon juice, and minced garlic to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on the prepared baking sheet.

  • 5

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

  • 6

    While the broccoli is roasting, 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

    Allow the chicken to rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.

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 to juicy perfection, served with fluffy quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

NUTRITION

369kcal
Protein
36.2g
Fat
12.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    In a small bowl, whisk together half of the olive oil, lemon juice, and minced garlic to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on the prepared baking sheet.

  • 5

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

  • 6

    While the broccoli is roasting, 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

    Allow the chicken to rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.