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 oven-roasted broccoli florets that have a perfect charred edge.

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NUTRITION

618kcal
Protein
65.1g
Fat
17.2g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 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 half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    Prepare the quinoa according to package instructions using water or low-sodium vegetable broth until grains are fluffy.

  • 5

    Whisk together the remaining olive oil, lemon juice, and garlic powder in a small bowl.

  • 6

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of black pepper.

  • 7

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes to ensure it stays juicy before slicing it into strips.

  • 9

    Assemble your meal by placing the fluffy quinoa in a bowl, topped with the sliced chicken and 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 oven-roasted broccoli florets that have a perfect charred edge.

NUTRITION

618kcal
Protein
65.1g
Fat
17.2g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 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 half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    Prepare the quinoa according to package instructions using water or low-sodium vegetable broth until grains are fluffy.

  • 5

    Whisk together the remaining olive oil, lemon juice, and garlic powder in a small bowl.

  • 6

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of black pepper.

  • 7

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes to ensure it stays juicy before slicing it into strips.

  • 9

    Assemble your meal by placing the fluffy quinoa in a bowl, topped with the sliced chicken and the roasted broccoli.