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-herb grilled chicken breast paired with nutty quinoa and oven-roasted broccoli florets, finished with a bright squeeze of citrus for a refreshing zing.

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NUTRITION

501kcal
Protein
41.8g
Fat
20.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

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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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 9

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced grilled chicken and roasted broccoli.

  • 10

    Drizzle the remaining lemon juice over the entire dish before serving.

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-herb grilled chicken breast paired with nutty quinoa and oven-roasted broccoli florets, finished with a bright squeeze of citrus for a refreshing zing.

NUTRITION

501kcal
Protein
41.8g
Fat
20.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 9

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced grilled chicken and roasted broccoli.

  • 10

    Drizzle the remaining lemon juice over the entire dish before serving.