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

Lemon-marinated chicken breast grilled to perfection, served over fluffy quinoa with a side of oven-roasted broccoli florets that have a savory, charred finish.

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NUTRITION

386kcal
Protein
37.5g
Fat
12.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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

  • 3

    While the broccoli roasts, cook the quinoa in water or vegetable broth according to the package directions until fluffy.

  • 4

    Whisk together the remaining olive oil, lemon juice, and garlic powder to create a simple marinade for the chicken.

  • 5

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

  • 6

    Plate the grilled chicken alongside the quinoa and roasted broccoli for a balanced, nutrient-dense lunch.

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

Lemon-marinated chicken breast grilled to perfection, served over fluffy quinoa with a side of oven-roasted broccoli florets that have a savory, charred finish.

NUTRITION

386kcal
Protein
37.5g
Fat
12.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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

  • 3

    While the broccoli roasts, cook the quinoa in water or vegetable broth according to the package directions until fluffy.

  • 4

    Whisk together the remaining olive oil, lemon juice, and garlic powder to create a simple marinade for the chicken.

  • 5

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

  • 6

    Plate the grilled chicken alongside the quinoa and roasted broccoli for a balanced, nutrient-dense lunch.