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-herb chicken breast grilled to perfection and served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

410kcal
Protein
42.7g
Fat
14.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, minced garlic, and your favorite dried herbs in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic marinade and grill over medium-high heat for 6-7 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

    Fluff the cooked quinoa with a fork and place it in a bowl.

  • 8

    Top the quinoa with the sliced grilled chicken and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.

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-herb chicken breast grilled to perfection and served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

410kcal
Protein
42.7g
Fat
14.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, minced garlic, and your favorite dried herbs in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic marinade and grill over medium-high heat for 6-7 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

    Fluff the cooked quinoa with a fork and place it in a bowl.

  • 8

    Top the quinoa with the sliced grilled chicken and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.