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 with fluffy quinoa and oven-roasted broccoli florets featuring a hint of charred garlic.

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NUTRITION

398kcal
Protein
44g
Fat
13.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, sea salt, pepper, and a pinch of garlic powder.

  • 3

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

  • 4

    While broccoli roasts, whisk together the remaining olive oil and lemon juice to create a simple marinade for the chicken.

  • 5

    Season the chicken breast with salt and pepper, then coat with the lemon-oil mixture.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

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

  • 9

    Plate the sliced chicken alongside the roasted broccoli and quinoa, garnishing with extra lemon zest if desired.

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 with fluffy quinoa and oven-roasted broccoli florets featuring a hint of charred garlic.

NUTRITION

398kcal
Protein
44g
Fat
13.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, sea salt, pepper, and a pinch of garlic powder.

  • 3

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

  • 4

    While broccoli roasts, whisk together the remaining olive oil and lemon juice to create a simple marinade for the chicken.

  • 5

    Season the chicken breast with salt and pepper, then coat with the lemon-oil mixture.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

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

  • 9

    Plate the sliced chicken alongside the roasted broccoli and quinoa, garnishing with extra lemon zest if desired.