Grilled Lemon Pepper 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 Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Zesty lemon and cracked black pepper marinated chicken breast grilled to perfection, served over a bed of fluffy quinoa with tender-crisp roasted broccoli.

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NUTRITION

606kcal
Protein
48.2g
Fat
24.5g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Lemon Zest

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea 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, whisk together the remaining olive oil, lemon juice, lemon zest, and cracked black pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon pepper marinade on both sides.

  • 6

    Heat a grill or grill pan 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 to keep it juicy.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork, then plate it alongside the roasted broccoli and sliced chicken breast.

Grilled Lemon Pepper 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 Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Zesty lemon and cracked black pepper marinated chicken breast grilled to perfection, served over a bed of fluffy quinoa with tender-crisp roasted broccoli.

NUTRITION

606kcal
Protein
48.2g
Fat
24.5g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Lemon Zest

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea 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, whisk together the remaining olive oil, lemon juice, lemon zest, and cracked black pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon pepper marinade on both sides.

  • 6

    Heat a grill or grill pan 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 to keep it juicy.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork, then plate it alongside the roasted broccoli and sliced chicken breast.