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 to perfection and served over fluffy quinoa with charred roasted broccoli for a delightful smoky finish.

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NUTRITION

397kcal
Protein
42.9g
Fat
12.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, minced garlic, and half of the olive oil for at least 15 minutes.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with the remaining olive oil and a pinch of sea salt.

  • 3

    Spread the broccoli on a parchment-lined baking sheet and roast for 15-20 minutes until the edges are crispy and tender.

  • 4

    While the broccoli roasts, heat a grill or grill pan over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

  • 5

    Prepare the quinoa according to package instructions if not already cooked, using water or a splash of low-sodium vegetable broth for extra flavor.

  • 6

    Slice the grilled chicken into strips and serve immediately over the quinoa with the roasted broccoli on the side.

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 to perfection and served over fluffy quinoa with charred roasted broccoli for a delightful smoky finish.

NUTRITION

397kcal
Protein
42.9g
Fat
12.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, minced garlic, and half of the olive oil for at least 15 minutes.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with the remaining olive oil and a pinch of sea salt.

  • 3

    Spread the broccoli on a parchment-lined baking sheet and roast for 15-20 minutes until the edges are crispy and tender.

  • 4

    While the broccoli roasts, heat a grill or grill pan over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

  • 5

    Prepare the quinoa according to package instructions if not already cooked, using water or a splash of low-sodium vegetable broth for extra flavor.

  • 6

    Slice the grilled chicken into strips and serve immediately over the quinoa with the roasted broccoli on the side.