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

Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of smoky red pepper flakes.

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NUTRITION

401kcal
Protein
40.8g
Fat
13g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

Fresh lemon juice

Sea salt and black pepper to taste

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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 half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    If using pre-cooked quinoa, warm it in a small pan; otherwise, prepare according to package instructions while the chicken grills.

  • 6

    Slice the chicken breast into strips and plate it over the bed of fluffy quinoa.

  • 7

    Add the roasted broccoli to the plate and finish the entire dish with a drizzle of the remaining olive oil and a squeeze of fresh lemon juice.

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

Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of smoky red pepper flakes.

NUTRITION

401kcal
Protein
40.8g
Fat
13g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

Fresh lemon juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    If using pre-cooked quinoa, warm it in a small pan; otherwise, prepare according to package instructions while the chicken grills.

  • 6

    Slice the chicken breast into strips and plate it over the bed of fluffy quinoa.

  • 7

    Add the roasted broccoli to the plate and finish the entire dish with a drizzle of the remaining olive oil and a squeeze of fresh lemon juice.