Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and garlic, served with nutty quinoa and oven-roasted broccoli florets finished with a smoky charred edge.

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NUTRITION

326kcal
Protein
34.5g
Fat
7.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

0.8 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and the remaining olive oil.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa, drizzling the lemon juice over the chicken and broccoli for a bright finish.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and garlic, served with nutty quinoa and oven-roasted broccoli florets finished with a smoky charred edge.

NUTRITION

326kcal
Protein
34.5g
Fat
7.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

0.8 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and the remaining olive oil.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa, drizzling the lemon juice over the chicken and broccoli for a bright finish.