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 chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

455kcal
Protein
43g
Fat
13.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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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 1 teaspoon of olive 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 charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining 0.5 teaspoon of olive oil, garlic powder, lemon juice, salt, and pepper.

  • 5

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

  • 6

    If the quinoa is not already cooked, prepare it according to package directions using water or low-sodium vegetable broth.

  • 7

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

  • 8

    Assemble the lunch by placing the fluffy quinoa in a bowl, topping it with the sliced chicken, and serving 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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

455kcal
Protein
43g
Fat
13.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive 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 charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining 0.5 teaspoon of olive oil, garlic powder, lemon juice, salt, and pepper.

  • 5

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

  • 6

    If the quinoa is not already cooked, prepare it according to package directions using water or low-sodium vegetable broth.

  • 7

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

  • 8

    Assemble the lunch by placing the fluffy quinoa in a bowl, topping it with the sliced chicken, and serving the roasted broccoli on the side.