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, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying crunch.

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NUTRITION

388kcal
Protein
41.2g
Fat
12.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk together the lemon juice and half of the olive oil in a bowl, then marinate the chicken breast for 15 minutes.

  • 2

    Preheat your oven to 400°F and set a grill or grill pan over medium-high heat.

  • 3

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then roast on a baking sheet for 15-20 minutes until the edges are slightly charred.

  • 4

    Grill the chicken breast for 6-8 minutes per side until the internal temperature reaches 165°F and the outside has nice grill marks.

  • 5

    While the chicken rests, fluff your pre-cooked quinoa or prepare it according to package instructions.

  • 6

    Slice the chicken into strips and serve over the quinoa alongside the roasted broccoli for a clean, protein-packed lunch.

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, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying crunch.

NUTRITION

388kcal
Protein
41.2g
Fat
12.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk together the lemon juice and half of the olive oil in a bowl, then marinate the chicken breast for 15 minutes.

  • 2

    Preheat your oven to 400°F and set a grill or grill pan over medium-high heat.

  • 3

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then roast on a baking sheet for 15-20 minutes until the edges are slightly charred.

  • 4

    Grill the chicken breast for 6-8 minutes per side until the internal temperature reaches 165°F and the outside has nice grill marks.

  • 5

    While the chicken rests, fluff your pre-cooked quinoa or prepare it according to package instructions.

  • 6

    Slice the chicken into strips and serve over the quinoa alongside the roasted broccoli for a clean, protein-packed lunch.