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-herb grilled chicken served over fluffy quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

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NUTRITION

419kcal
Protein
43.3g
Fat
11g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Rinse the quinoa in a fine-mesh strainer, then combine with 1/2 cup water in a small pot; bring to a boil, reduce heat, cover, and simmer for 15 minutes.

  • 3

    Toss the broccoli florets with half of the olive oil and the minced garlic on a baking sheet, seasoning with a pinch of salt and pepper.

  • 4

    Roast the broccoli in the oven for 15 to 18 minutes until the edges are slightly browned and crisp.

  • 5

    Season the chicken breast with salt, pepper, and your favorite dried herbs, then grill for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Once the quinoa is cooked, fluff it with a fork and stir in the remaining olive oil and the fresh lemon juice.

  • 7

    Slice the grilled chicken and serve it over the bed of quinoa alongside the 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-herb grilled chicken served over fluffy quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

NUTRITION

419kcal
Protein
43.3g
Fat
11g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Rinse the quinoa in a fine-mesh strainer, then combine with 1/2 cup water in a small pot; bring to a boil, reduce heat, cover, and simmer for 15 minutes.

  • 3

    Toss the broccoli florets with half of the olive oil and the minced garlic on a baking sheet, seasoning with a pinch of salt and pepper.

  • 4

    Roast the broccoli in the oven for 15 to 18 minutes until the edges are slightly browned and crisp.

  • 5

    Season the chicken breast with salt, pepper, and your favorite dried herbs, then grill for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Once the quinoa is cooked, fluff it with a fork and stir in the remaining olive oil and the fresh lemon juice.

  • 7

    Slice the grilled chicken and serve it over the bed of quinoa alongside the roasted broccoli.