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 fluffy quinoa and roasted broccoli florets with a hint of toasted char.

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NUTRITION

392kcal
Protein
44.2g
Fat
10.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken breast with the remaining olive oil, minced garlic, lemon juice, salt, and pepper.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the quinoa and roasted broccoli alongside the grilled chicken, garnishing with an extra squeeze of lemon if desired.

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 fluffy quinoa and roasted broccoli florets with a hint of toasted char.

NUTRITION

392kcal
Protein
44.2g
Fat
10.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken breast with the remaining olive oil, minced garlic, lemon juice, salt, and pepper.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the quinoa and roasted broccoli alongside the grilled chicken, garnishing with an extra squeeze of lemon if desired.