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, served over fluffy quinoa and oven-roasted broccoli with a hint of garlic and a finishing touch of toasted lemon zest.

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NUTRITION

399kcal
Protein
47.1g
Fat
11.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

130g Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, garlic powder, salt, and pepper in a small bowl.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let sit for 10 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 15-18 minutes until the edges are tender and slightly charred.

  • 6

    While 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 3 minutes before slicing.

  • 9

    Serve the sliced chicken over the fluffed 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, served over fluffy quinoa and oven-roasted broccoli with a hint of garlic and a finishing touch of toasted lemon zest.

NUTRITION

399kcal
Protein
47.1g
Fat
11.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

130g Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, garlic powder, salt, and pepper in a small bowl.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let sit for 10 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 15-18 minutes until the edges are tender and slightly charred.

  • 6

    While 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 3 minutes before slicing.

  • 9

    Serve the sliced chicken over the fluffed quinoa alongside the roasted broccoli.