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 charred roasted broccoli florets.

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NUTRITION

454kcal
Protein
60.3g
Fat
9.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Whisk together the lemon juice, garlic powder, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them on the baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing.

  • 9

    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 charred roasted broccoli florets.

NUTRITION

454kcal
Protein
60.3g
Fat
9.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Whisk together the lemon juice, garlic powder, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them on the baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing.

  • 9

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