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 with oven-roasted broccoli florets, finished with a squeeze of zesty lemon and a pinch of toasted red pepper flakes.

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NUTRITION

545kcal
Protein
41.5g
Fat
20.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast, boneless and skinless

1 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

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

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with oil spray.

  • 6

    Grill the chicken for 6 to 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

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Assemble the lunch bowl by placing the quinoa at the base and topping it with the sliced chicken and roasted broccoli.

  • 10

    Drizzle the remaining olive oil and 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 with oven-roasted broccoli florets, finished with a squeeze of zesty lemon and a pinch of toasted red pepper flakes.

NUTRITION

545kcal
Protein
41.5g
Fat
20.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast, boneless and skinless

1 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

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

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with oil spray.

  • 6

    Grill the chicken for 6 to 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

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Assemble the lunch bowl by placing the quinoa at the base and topping it with the sliced chicken and roasted broccoli.

  • 10

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