Grilled Lemon Chicken 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 Chicken with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with charred roasted broccoli.

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NUTRITION

416kcal
Protein
36g
Fat
14.2g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and a grill or grill pan to medium-high heat.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of salt, then spread on a baking sheet and roast for 15-20 minutes until edges are charred.

  • 3

    Whisk together the lemon juice, remaining 1 teaspoon of olive oil, and optional dried herbs to create a marinade.

  • 4

    Coat the chicken breast in the marinade and grill for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing.

  • 6

    Serve the sliced chicken over the warm cooked quinoa with the roasted broccoli on the side.

Grilled Lemon Chicken 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 Chicken with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with charred roasted broccoli.

NUTRITION

416kcal
Protein
36g
Fat
14.2g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and a grill or grill pan to medium-high heat.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of salt, then spread on a baking sheet and roast for 15-20 minutes until edges are charred.

  • 3

    Whisk together the lemon juice, remaining 1 teaspoon of olive oil, and optional dried herbs to create a marinade.

  • 4

    Coat the chicken breast in the marinade and grill for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing.

  • 6

    Serve the sliced chicken over the warm cooked quinoa with the roasted broccoli on the side.