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 marinated in lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli florets that have a savory, slightly charred edge.

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NUTRITION

393kcal
Protein
43.5g
Fat
11.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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 half of the minced garlic on the prepared baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of sea salt and black pepper.

  • 6

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 7

    Allow the chicken to rest for a few minutes before slicing.

  • 8

    Fluff the pre-cooked quinoa and serve it in a bowl topped with the sliced chicken and 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 grilled chicken breast marinated in lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli florets that have a savory, slightly charred edge.

NUTRITION

393kcal
Protein
43.5g
Fat
11.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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 half of the minced garlic on the prepared baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of sea salt and black pepper.

  • 6

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 7

    Allow the chicken to rest for a few minutes before slicing.

  • 8

    Fluff the pre-cooked quinoa and serve it in a bowl topped with the sliced chicken and roasted broccoli.