Grilled Lemon Garlic 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 Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets, finished with a bright and zesty citrus aroma.

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NUTRITION

362kcal
Protein
34.1g
Fat
12.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish or reusable bag, coat with the marinade, and let sit for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread on a baking sheet and roast for 15-18 minutes until the edges are slightly charred.

  • 5

    Place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken rests, fluff the pre-cooked quinoa and warm it if necessary.

  • 7

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

Grilled Lemon Garlic 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 Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets, finished with a bright and zesty citrus aroma.

NUTRITION

362kcal
Protein
34.1g
Fat
12.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish or reusable bag, coat with the marinade, and let sit for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread on a baking sheet and roast for 15-18 minutes until the edges are slightly charred.

  • 5

    Place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken rests, fluff the pre-cooked quinoa and warm it if necessary.

  • 7

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