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 perfect charred edge.

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NUTRITION

373kcal
Protein
43.1g
Fat
10.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast for 15 to 18 minutes until the edges are slightly darkened.

  • 3

    While broccoli roasts, whisk together the lemon juice, remaining olive oil, and garlic powder in a small bowl.

  • 4

    Brush the chicken breast with the lemon mixture and season both sides with salt and pepper.

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing into strips.

  • 7

    Place the warm cooked quinoa in a bowl and top with the sliced chicken and roasted broccoli florets.

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 perfect charred edge.

NUTRITION

373kcal
Protein
43.1g
Fat
10.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast for 15 to 18 minutes until the edges are slightly darkened.

  • 3

    While broccoli roasts, whisk together the lemon juice, remaining olive oil, and garlic powder in a small bowl.

  • 4

    Brush the chicken breast with the lemon mixture and season both sides with salt and pepper.

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing into strips.

  • 7

    Place the warm cooked quinoa in a bowl and top with the sliced chicken and roasted broccoli florets.