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

Tender grilled chicken breast served alongside nutty quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of toasted sea salt.

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NUTRITION

393kcal
Protein
44.1g
Fat
10.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

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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 the olive oil and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly browned.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not already prepared, cook the quinoa by simmering in water for 15 minutes until the water is absorbed and the grain is fluffy.

  • 7

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

  • 8

    Finish the dish with a fresh squeeze of lemon juice and a final sprinkle of toasted sea salt.

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

Tender grilled chicken breast served alongside nutty quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of toasted sea salt.

NUTRITION

393kcal
Protein
44.1g
Fat
10.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with the olive oil and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly browned.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not already prepared, cook the quinoa by simmering in water for 15 minutes until the water is absorbed and the grain is fluffy.

  • 7

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

  • 8

    Finish the dish with a fresh squeeze of lemon juice and a final sprinkle of toasted sea salt.