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 to perfection, served with fluffy quinoa and charred roasted broccoli florets for a smoky finish.

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NUTRITION

429kcal
Protein
40.7g
Fat
16.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Whisk together the lemon juice, garlic powder, and half of the olive oil to create a simple marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 15 minutes.

  • 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 sea salt on the baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Prepare the quinoa by simmering in water or broth according to package directions until fluffy.

  • 8

    Slice the chicken and serve it warm alongside the quinoa 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

Lemon-marinated chicken breast grilled to perfection, served with fluffy quinoa and charred roasted broccoli florets for a smoky finish.

NUTRITION

429kcal
Protein
40.7g
Fat
16.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Whisk together the lemon juice, garlic powder, and half of the olive oil to create a simple marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 15 minutes.

  • 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 sea salt on the baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Prepare the quinoa by simmering in water or broth according to package directions until fluffy.

  • 8

    Slice the chicken and serve it warm alongside the quinoa and roasted broccoli.