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 with oven-roasted broccoli florets that have a perfect charred edge.

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NUTRITION

560kcal
Protein
54.2g
Fat
21.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp 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, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt.

  • 6

    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.

  • 7

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

  • 8

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

  • 9

    Serve the sliced chicken over the bed of quinoa with the roasted broccoli on the side.

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 with oven-roasted broccoli florets that have a perfect charred edge.

NUTRITION

560kcal
Protein
54.2g
Fat
21.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp 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, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt.

  • 6

    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.

  • 7

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

  • 8

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

  • 9

    Serve the sliced chicken over the bed of quinoa with the roasted broccoli on the side.