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

Tender chicken breast grilled with lemon and garlic, served over a bed of fluffy quinoa with roasted broccoli florets that have a savory charred edge.

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NUTRITION

392kcal
Protein
43.3g
Fat
10.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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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 half of the olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the tips are tender and show a slight char.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of dried oregano.

  • 5

    Place the chicken breast in a shallow dish, coat thoroughly with the lemon-garlic mixture, and let it marinate for at least 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes to lock in the juices before slicing it into strips.

  • 8

    Assemble the bowl by placing the warm cooked quinoa at the base, topped with the sliced chicken 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

Tender chicken breast grilled with lemon and garlic, served over a bed of fluffy quinoa with roasted broccoli florets that have a savory charred edge.

NUTRITION

392kcal
Protein
43.3g
Fat
10.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the tips are tender and show a slight char.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of dried oregano.

  • 5

    Place the chicken breast in a shallow dish, coat thoroughly with the lemon-garlic mixture, and let it marinate for at least 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes to lock in the juices before slicing it into strips.

  • 8

    Assemble the bowl by placing the warm cooked quinoa at the base, topped with the sliced chicken and roasted broccoli.