Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

396kcal
Protein
40.9g
Fat
12.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and 1/2 teaspoon of olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes while you prepare the vegetables.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 6

    Heat a grill pan or cast-iron skillet over medium-high heat and lightly coat with oil spray if needed.

  • 7

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely seared.

  • 8

    While the chicken and broccoli finish, warm your pre-cooked quinoa in a small saucepan or microwave.

  • 9

    Let the chicken rest for 5 minutes before slicing it against the grain.

  • 10

    Plate the sliced chicken alongside the roasted broccoli and fluffy quinoa, garnishing with extra lemon zest if desired.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets that have a delightful charred edge.

NUTRITION

396kcal
Protein
40.9g
Fat
12.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and 1/2 teaspoon of olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes while you prepare the vegetables.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 6

    Heat a grill pan or cast-iron skillet over medium-high heat and lightly coat with oil spray if needed.

  • 7

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely seared.

  • 8

    While the chicken and broccoli finish, warm your pre-cooked quinoa in a small saucepan or microwave.

  • 9

    Let the chicken rest for 5 minutes before slicing it against the grain.

  • 10

    Plate the sliced chicken alongside the roasted broccoli and fluffy quinoa, garnishing with extra lemon zest if desired.