Grilled Lemon Garlic 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 Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with roasted broccoli florets for a satisfying, zesty char.

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NUTRITION

356kcal
Protein
33g
Fat
12.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 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 line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly crisp.

  • 3

    In a small bowl, whisk together the lemon juice, minced garlic, and the remaining olive oil to create the marinade.

  • 4

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it rest for 10 minutes.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm, fluffy quinoa alongside the roasted broccoli.

Grilled Lemon Garlic 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 Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with roasted broccoli florets for a satisfying, zesty char.

NUTRITION

356kcal
Protein
33g
Fat
12.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly crisp.

  • 3

    In a small bowl, whisk together the lemon juice, minced garlic, and the remaining olive oil to create the marinade.

  • 4

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it rest for 10 minutes.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm, fluffy quinoa alongside the roasted broccoli.