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-marinated chicken breast grilled to perfection and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
42.3g
Fat
12.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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

    In a small bowl, whisk together the lemon juice, minced garlic, and half of the olive oil.

  • 3

    Place the chicken breast in a shallow dish, coat with the lemon-garlic mixture, and let marinate for 10 minutes.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on the prepared baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

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

  • 8

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

  • 9

    Slice the chicken and serve it over the 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-marinated chicken breast grilled to perfection and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

397kcal
Protein
42.3g
Fat
12.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, and half of the olive oil.

  • 3

    Place the chicken breast in a shallow dish, coat with the lemon-garlic mixture, and let marinate for 10 minutes.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on the prepared baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

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

  • 8

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

  • 9

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