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 alongside florets of smoky charred roasted broccoli.

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NUTRITION

424kcal
Protein
43g
Fat
15.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15 to 20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with garlic powder, sea salt, and black pepper.

  • 4

    Heat a grill pan over medium-high heat and brush with the remaining teaspoon of olive oil.

  • 5

    Grill the chicken for about 6 minutes per side or until fully cooked through to an internal temperature of 165°F.

  • 6

    Place the cooked quinoa on a plate and top with the sliced grilled chicken and the roasted broccoli florets.

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 alongside florets of smoky charred roasted broccoli.

NUTRITION

424kcal
Protein
43g
Fat
15.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15 to 20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with garlic powder, sea salt, and black pepper.

  • 4

    Heat a grill pan over medium-high heat and brush with the remaining teaspoon of olive oil.

  • 5

    Grill the chicken for about 6 minutes per side or until fully cooked through to an internal temperature of 165°F.

  • 6

    Place the cooked quinoa on a plate and top with the sliced grilled chicken and the roasted broccoli florets.