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 grilled chicken breast served with fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and red pepper flakes for a zesty, charred finish.

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NUTRITION

460kcal
Protein
57.8g
Fat
11.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    Season the chicken breast with garlic powder, smoked paprika, and a pinch of salt.

  • 4

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

  • 5

    Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

  • 6

    Fluff the warm, pre-cooked quinoa in a small bowl and stir in the fresh lemon juice.

  • 7

    Serve the sliced chicken over the quinoa with the roasted broccoli on the side, garnishing with red pepper flakes if desired.

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 grilled chicken breast served with fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and red pepper flakes for a zesty, charred finish.

NUTRITION

460kcal
Protein
57.8g
Fat
11.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    Season the chicken breast with garlic powder, smoked paprika, and a pinch of salt.

  • 4

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

  • 5

    Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

  • 6

    Fluff the warm, pre-cooked quinoa in a small bowl and stir in the fresh lemon juice.

  • 7

    Serve the sliced chicken over the quinoa with the roasted broccoli on the side, garnishing with red pepper flakes if desired.