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 a side of tender broccoli florets roasted until charred.

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NUTRITION

447kcal
Protein
46.1g
Fat
11.7g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, salt, and pepper.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 7

    Plate the quinoa and top with the sliced chicken and roasted broccoli.

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 a side of tender broccoli florets roasted until charred.

NUTRITION

447kcal
Protein
46.1g
Fat
11.7g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, salt, and pepper.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 7

    Plate the quinoa and top with the sliced chicken and roasted broccoli.