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 with fluffy quinoa and garlic-roasted broccoli for a satisfying lunch with a bright citrus finish.

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NUTRITION

392kcal
Protein
34.5g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove minced Garlic

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, minced garlic, and half of the olive oil to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes in the refrigerator.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 3 minutes before slicing.

  • 9

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.

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 with fluffy quinoa and garlic-roasted broccoli for a satisfying lunch with a bright citrus finish.

NUTRITION

392kcal
Protein
34.5g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove minced Garlic

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, minced garlic, and half of the olive oil to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes in the refrigerator.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 3 minutes before slicing.

  • 9

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.