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 charred roasted broccoli for a smoky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
43.5g
Fat
11.1g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets on the baking sheet with half of the olive oil, garlic powder, and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Whisk the remaining olive oil with the lemon juice and use it to marinate the chicken breast, seasoning both sides with a touch of salt.

  • 4

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

  • 5

    Fluff the warm quinoa with a fork and serve it as a base for the sliced grilled chicken and 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

411kcal
Protein
43.5g
Fat
11.1g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets on the baking sheet with half of the olive oil, garlic powder, and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Whisk the remaining olive oil with the lemon juice and use it to marinate the chicken breast, seasoning both sides with a touch of salt.

  • 4

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

  • 5

    Fluff the warm quinoa with a fork and serve it as a base for the sliced grilled chicken and the roasted broccoli.