Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 35g Dry Quinoa; 1.5 cups Broccoli florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Pinch of sea salt, black pepper, and garlic powder

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.

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 lemon and a hint of smoky charred edges.

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NUTRITION

Protein

42.9g

Fat

9.4g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

35g Dry Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of sea salt, black pepper, and garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.
3
While the broccoli roasts, rinse the quinoa and combine it with 1/2 cup of water in a small pot; bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.
4
Season the chicken breast with garlic powder, 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
Fluff the quinoa with a fork and plate it alongside the grilled chicken and roasted broccoli.
7
Drizzle the remaining olive oil and fresh lemon juice over the entire plate before serving.