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 grilled chicken breast seasoned with lemon and garlic, served alongside fluffy quinoa and oven-roasted broccoli with a delicious charred finish.

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NUTRITION

428kcal
Protein
42.7g
Fat
13.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4.9 ounces Boneless Skinless Chicken Breast

0.25 cup Dry Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.

  • 4

    Rinse the quinoa under cold water, then combine with 1/2 cup of water in a small saucepan.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until water is absorbed.

  • 6

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 7

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 8

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

  • 9

    Let the chicken rest for 3 minutes before slicing.

  • 10

    Fluff the quinoa with a fork and serve alongside the sliced chicken and 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

Tender grilled chicken breast seasoned with lemon and garlic, served alongside fluffy quinoa and oven-roasted broccoli with a delicious charred finish.

NUTRITION

428kcal
Protein
42.7g
Fat
13.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4.9 ounces Boneless Skinless Chicken Breast

0.25 cup Dry 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 heat a grill pan or outdoor grill over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.

  • 4

    Rinse the quinoa under cold water, then combine with 1/2 cup of water in a small saucepan.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until water is absorbed.

  • 6

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 7

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 8

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

  • 9

    Let the chicken rest for 3 minutes before slicing.

  • 10

    Fluff the quinoa with a fork and serve alongside the sliced chicken and roasted broccoli.