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, served over fluffy quinoa with oven-roasted broccoli florets that have a delicious toasted char.

Try 7 days free, then $12.99 / mo.

NUTRITION

489kcal
Protein
45.4g
Fat
19.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and heat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper on a baking sheet.

  • 3

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Serve the sliced grilled chicken over the 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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with oven-roasted broccoli florets that have a delicious toasted char.

NUTRITION

489kcal
Protein
45.4g
Fat
19.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and heat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper on a baking sheet.

  • 3

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

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