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.

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

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 over fluffy quinoa and roasted broccoli with a hint of toasted garlic.

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NUTRITION

596kcal
Protein
51.3g
Fat
22g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

0.5 medium Lemon (juiced and zested)

Cracked Black Pepper and Sea Salt to taste

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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, sea salt, and black pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 3

    While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked, using water or low-sodium vegetable broth for extra flavor.

  • 4

    Season the chicken breast with the remaining olive oil, lemon zest, lemon juice, and a generous amount of cracked black pepper.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

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

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.

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

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 over fluffy quinoa and roasted broccoli with a hint of toasted garlic.

NUTRITION

596kcal
Protein
51.3g
Fat
22g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

0.5 medium Lemon (juiced and zested)

Cracked Black Pepper and Sea Salt to taste

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, sea salt, and black pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 3

    While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked, using water or low-sodium vegetable broth for extra flavor.

  • 4

    Season the chicken breast with the remaining olive oil, lemon zest, lemon juice, and a generous amount of cracked black pepper.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

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