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

Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and broccoli florets roasted until they reach a perfect charred finish.

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NUTRITION

411kcal
Protein
42.4g
Fat
13.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

30g Dry Quinoa

150g Broccoli Florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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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 half of the olive oil, a pinch of salt, and pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    Rinse the quinoa under cold water and combine it with 1/2 cup of water in a small saucepan.

  • 4

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until water is absorbed.

  • 5

    Season the chicken breast with garlic powder, salt, pepper, and the remaining olive oil.

  • 6

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the grill and let it rest for 5 minutes before slicing.

  • 8

    Fluff the cooked quinoa with a fork and stir in the fresh lemon juice.

  • 9

    Plate the sliced chicken over the lemon quinoa and serve with the 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

Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and broccoli florets roasted until they reach a perfect charred finish.

NUTRITION

411kcal
Protein
42.4g
Fat
13.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

30g Dry Quinoa

150g Broccoli Florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    Rinse the quinoa under cold water and combine it with 1/2 cup of water in a small saucepan.

  • 4

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until water is absorbed.

  • 5

    Season the chicken breast with garlic powder, salt, pepper, and the remaining olive oil.

  • 6

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the grill and let it rest for 5 minutes before slicing.

  • 8

    Fluff the cooked quinoa with a fork and stir in the fresh lemon juice.

  • 9

    Plate the sliced chicken over the lemon quinoa and serve with the roasted broccoli.