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 oven-roasted broccoli florets that have a delightful charred edge.

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NUTRITION

380kcal
Protein
42.5g
Fat
13.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, and a pinch of garlic powder in a small bowl.

  • 2

    Place the chicken breast in the mixture and marinate for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15 to 20 minutes until the tips are tender and slightly charred.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Arrange the cooked quinoa in a bowl and top with the sliced 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 oven-roasted broccoli florets that have a delightful charred edge.

NUTRITION

380kcal
Protein
42.5g
Fat
13.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, and a pinch of garlic powder in a small bowl.

  • 2

    Place the chicken breast in the mixture and marinate for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15 to 20 minutes until the tips are tender and slightly charred.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Arrange the cooked quinoa in a bowl and top with the sliced chicken and roasted broccoli.