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-herb chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets featuring a satisfyingly crisp char.

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NUTRITION

382kcal
Protein
40.8g
Fat
13g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin 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 one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining half teaspoon of olive oil, lemon juice, garlic powder, and a pinch of black pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic mixture and let it marinate for 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli, and garnish with fresh herbs if desired.

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-herb chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets featuring a satisfyingly crisp char.

NUTRITION

382kcal
Protein
40.8g
Fat
13g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin 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 one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining half teaspoon of olive oil, lemon juice, garlic powder, and a pinch of black pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic mixture and let it marinate for 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli, and garnish with fresh herbs if desired.