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 chicken breast grilled with lemon and garlic, served with oven-roasted broccoli florets and fluffy quinoa for a satisfying toasted crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

262kcal
Protein
34.5g
Fat
6.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast, boneless skinless

1 cup Broccoli florets

1/4 cup Quinoa, cooked

1/2 tsp Extra Virgin Olive Oil

Lemon wedge, garlic powder, salt, and pepper for seasoning

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-18 minutes until the edges are slightly charred.

  • 4

    Season the chicken breast with garlic powder, salt, pepper, and a squeeze of lemon juice.

  • 5

    Heat the remaining olive oil in a grill pan or non-stick skillet over medium-high heat.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    While the chicken rests, warm the pre-cooked quinoa in a small pan or the microwave.

  • 8

    Slice the chicken and serve alongside the roasted broccoli and quinoa, finishing with an extra squeeze of fresh lemon.

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 chicken breast grilled with lemon and garlic, served with oven-roasted broccoli florets and fluffy quinoa for a satisfying toasted crunch.

NUTRITION

262kcal
Protein
34.5g
Fat
6.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast, boneless skinless

1 cup Broccoli florets

1/4 cup Quinoa, cooked

1/2 tsp Extra Virgin Olive Oil

Lemon wedge, garlic powder, salt, and pepper for seasoning

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-18 minutes until the edges are slightly charred.

  • 4

    Season the chicken breast with garlic powder, salt, pepper, and a squeeze of lemon juice.

  • 5

    Heat the remaining olive oil in a grill pan or non-stick skillet over medium-high heat.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    While the chicken rests, warm the pre-cooked quinoa in a small pan or the microwave.

  • 8

    Slice the chicken and serve alongside the roasted broccoli and quinoa, finishing with an extra squeeze of fresh lemon.