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-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a bright and zesty squeeze of lemon.

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NUTRITION

395kcal
Protein
43.5g
Fat
13.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

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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 a half-teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Whisk together the remaining olive oil, lemon juice, and black pepper to create a quick marinade for the chicken.

  • 4

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Allow the chicken to rest for 5 minutes before slicing to keep it succulent.

  • 6

    Serve the sliced chicken over a bed of warm quinoa alongside the roasted broccoli, finishing with a zesty squeeze of lemon.

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-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a bright and zesty squeeze of lemon.

NUTRITION

395kcal
Protein
43.5g
Fat
13.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a half-teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Whisk together the remaining olive oil, lemon juice, and black pepper to create a quick marinade for the chicken.

  • 4

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Allow the chicken to rest for 5 minutes before slicing to keep it succulent.

  • 6

    Serve the sliced chicken over a bed of warm quinoa alongside the roasted broccoli, finishing with a zesty squeeze of lemon.