Name: Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.75 cup cooked Quinoa; 2 cups Broccoli florets; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper 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, zesty citrus zing.

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NUTRITION

Protein

36.8g

Fat

19.8g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup cooked Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Black Pepper

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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 and a pinch of salt and pepper 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, and black pepper in a small bowl.
5
Brush the chicken breast with the lemon pepper marinade and let it sit for 5 minutes.
6
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
8
Slice the grilled chicken and serve it over the fluffy quinoa with the roasted broccoli on the side.