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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli, finished with a bright squeeze of citrus.

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NUTRITION

406kcal
Protein
43g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with the lemon juice, the remaining teaspoon of olive oil, garlic powder, and black pepper.

  • 4

    Grill the chicken over medium-high heat for 6-8 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Fluff the pre-cooked quinoa with a fork and plate it alongside the sliced grilled 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli, finished with a bright squeeze of citrus.

NUTRITION

406kcal
Protein
43g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with the lemon juice, the remaining teaspoon of olive oil, garlic powder, and black pepper.

  • 4

    Grill the chicken over medium-high heat for 6-8 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Fluff the pre-cooked quinoa with a fork and plate it alongside the sliced grilled chicken and roasted broccoli.