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 marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets that have been charred to a perfect crisp.

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NUTRITION

412kcal
Protein
47.6g
Fat
12.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create a simple marinade.

  • 2

    Coat the chicken breast in half of the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Toss the broccoli florets with the remaining marinade and spread them evenly on a parchment-lined baking sheet.

  • 4

    Roast the broccoli at 400°F for 15-20 minutes until the edges are tender and slightly charred.

  • 5

    While the broccoli is roasting, cook the quinoa in water or low-sodium vegetable broth according to the package directions.

  • 6

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 7

    Slice the grilled chicken and serve it over a bed of 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 marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets that have been charred to a perfect crisp.

NUTRITION

412kcal
Protein
47.6g
Fat
12.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create a simple marinade.

  • 2

    Coat the chicken breast in half of the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Toss the broccoli florets with the remaining marinade and spread them evenly on a parchment-lined baking sheet.

  • 4

    Roast the broccoli at 400°F for 15-20 minutes until the edges are tender and slightly charred.

  • 5

    While the broccoli is roasting, cook the quinoa in water or low-sodium vegetable broth according to the package directions.

  • 6

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 7

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