Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.9 oz Grilled Chicken Breast; 0.55 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender grilled chicken breast served over a bed of fluffy quinoa and roasted broccoli florets with a hint of lemon and a satisfying crunch.

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NUTRITION

Protein

42.6g

Fat

15.3g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Grilled Chicken Breast

0.55 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp 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 one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are golden and slightly crispy.
4
While the broccoli roasts, season the chicken breast with lemon juice, garlic powder, salt, and black pepper.
5
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
6
Prepare the quinoa according to package directions if not using pre-cooked quinoa.
7
Slice the grilled chicken into thin strips.
8
Assemble your lunch bowl by placing the fluffy quinoa at the base, topped with the roasted broccoli and sliced chicken.
9
Drizzle the remaining teaspoon of olive oil over the top and finish with an extra squeeze of lemon if desired.