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 until juicy and served over fluffy quinoa with oven-roasted broccoli florets that have a delightful charred edge.

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NUTRITION

396kcal
Protein
43.9g
Fat
12.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and a half teaspoon of olive oil in a small bowl, then coat the chicken breast and let it marinate for 15 minutes.

  • 2

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 3

    Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt, spreading them evenly on the baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 6

    If not already prepared, cook the quinoa in water or vegetable broth according to package directions until all liquid is absorbed and it is fluffy.

  • 7

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and roasted broccoli.

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 until juicy and served over fluffy quinoa with oven-roasted broccoli florets that have a delightful charred edge.

NUTRITION

396kcal
Protein
43.9g
Fat
12.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and a half teaspoon of olive oil in a small bowl, then coat the chicken breast and let it marinate for 15 minutes.

  • 2

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 3

    Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt, spreading them evenly on the baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 6

    If not already prepared, cook the quinoa in water or vegetable broth according to package directions until all liquid is absorbed and it is fluffy.

  • 7

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and roasted broccoli.