Name: Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Raw Chicken Breast; 100g Cooked Quinoa; 150g Broccoli Florets; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Black Pepper

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

Tender chicken breast grilled with zesty lemon and cracked black pepper, served with fluffy quinoa and roasted broccoli for a satisfying, charred finish.

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NUTRITION

Protein

44.7g

Fat

27.6g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

160g Raw Chicken Breast

100g Cooked Quinoa

150g Broccoli Florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Black Pepper

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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 a tablespoon of olive oil and a pinch of sea salt on the prepared baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
4
While the broccoli is roasting, whisk together the lemon juice, one teaspoon of lemon zest, black pepper, and half a tablespoon of olive oil in a small bowl.
5
Coat the chicken breast in the lemon pepper marinade and let it sit for 5 minutes.
6
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.
7
Warm the quinoa and fluff it with a fork, stirring in the remaining half tablespoon of olive oil and a squeeze of fresh lemon if desired.
8
Slice the chicken and serve it over the bed of quinoa with the roasted broccoli on the side.