Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender lemon-marinated chicken breast grilled until juicy, served alongside fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.

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NUTRITION

459kcal
Protein
53.6g
Fat
13.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, minced garlic, salt, and pepper on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with the remaining 1 teaspoon of olive oil, lemon juice, salt, and 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

    If the quinoa is not already cooked, prepare it according to package instructions using water or low-sodium vegetable broth.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the fluffy quinoa and roasted broccoli.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender lemon-marinated chicken breast grilled until juicy, served alongside fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.

NUTRITION

459kcal
Protein
53.6g
Fat
13.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, minced garlic, salt, and pepper on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with the remaining 1 teaspoon of olive oil, lemon juice, salt, and 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

    If the quinoa is not already cooked, prepare it according to package instructions using water or low-sodium vegetable broth.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the fluffy quinoa and roasted broccoli.