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: 3.5 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1.25 tbsp Extra Virgin Olive Oil; 1 tbsp Pine Nuts; 1/2 Lemon, juiced; 1/2 tsp Garlic Powder; Salt and Pepper to taste

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 chicken breast grilled with lemon and garlic, served over fluffy quinoa and roasted broccoli florets with a toasted pine nut crunch.

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NUTRITION

Protein

33.9g

Fat

29.4g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Pine Nuts

1/2 Lemon, juiced

1/2 tsp Garlic Powder

Salt and Pepper to taste

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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, sea salt, and black pepper on the prepared sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, ensure your quinoa is cooked and fluffy; if starting from raw, simmer 1/3 cup dry quinoa in 2/3 cup water for 15 minutes.
5
Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
6
In a small bowl, whisk the remaining olive oil with the fresh lemon juice.
7
Fluff the quinoa with a fork and toss it with the lemon-oil dressing.
8
Plate the grilled chicken alongside the quinoa and roasted broccoli, finishing with a sprinkle of toasted pine nuts for a nutty crunch.