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

Herb-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

574kcal
Protein
48.4g
Fat
24.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

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

  • 5

    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.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Serve the sliced chicken over the quinoa with the roasted broccoli on the side.

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

Herb-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

574kcal
Protein
48.4g
Fat
24.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

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

  • 5

    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.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Serve the sliced chicken over the quinoa with the roasted broccoli on the side.