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 over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of toasted garlic.

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NUTRITION

432kcal
Protein
36.1g
Fat
14.9g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

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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 one teaspoon of olive oil, garlic powder, and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with sea salt and black pepper.

  • 5

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

  • 6

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

  • 7

    Warm the pre-cooked quinoa if necessary and place it in a bowl.

  • 8

    Top the quinoa with the roasted broccoli and sliced chicken.

  • 9

    Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.

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 over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of toasted garlic.

NUTRITION

432kcal
Protein
36.1g
Fat
14.9g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, garlic powder, and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with sea salt and black pepper.

  • 5

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

  • 6

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

  • 7

    Warm the pre-cooked quinoa if necessary and place it in a bowl.

  • 8

    Top the quinoa with the roasted broccoli and sliced chicken.

  • 9

    Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.