Grilled Chicken Breast with Quinoa, Roasted Broccoli and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Chickpeas

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa, roasted broccoli, and crispy spiced chickpeas.

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NUTRITION

530kcal
Protein
60.2g
Fat
13.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/3 cup Canned Chickpeas, rinsed

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Dried Oregano, Salt, and Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and chickpeas with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the broccoli and chickpeas on the baking sheet and roast for 15-20 minutes until the broccoli is tender and chickpeas are slightly crisp.

  • 4

    While the vegetables roast, season the chicken breast with the remaining olive oil, lemon juice, oregano, 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

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

  • 7

    Assemble your lunch bowl by placing the cooked quinoa at the base, then topping it with the roasted broccoli, chickpeas, and sliced grilled chicken.

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli and Chickpeas

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa, roasted broccoli, and crispy spiced chickpeas.

NUTRITION

530kcal
Protein
60.2g
Fat
13.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/3 cup Canned Chickpeas, rinsed

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Dried Oregano, Salt, and Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and chickpeas with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the broccoli and chickpeas on the baking sheet and roast for 15-20 minutes until the broccoli is tender and chickpeas are slightly crisp.

  • 4

    While the vegetables roast, season the chicken breast with the remaining olive oil, lemon juice, oregano, 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

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

  • 7

    Assemble your lunch bowl by placing the cooked quinoa at the base, then topping it with the roasted broccoli, chickpeas, and sliced grilled chicken.