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 oven-roasted broccoli florets for a satisfying charred finish.

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NUTRITION

493kcal
Protein
51.1g
Fat
18.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

0.8 tbsp Avocado Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with a small amount of avocado oil.

  • 2

    Toss the broccoli florets with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the warm cooked quinoa alongside 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 oven-roasted broccoli florets for a satisfying charred finish.

NUTRITION

493kcal
Protein
51.1g
Fat
18.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

0.8 tbsp Avocado Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with a small amount of avocado oil.

  • 2

    Toss the broccoli florets with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the warm cooked quinoa alongside the roasted broccoli.