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 to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of zesty citrus.

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NUTRITION

416kcal
Protein
35.7g
Fat
12.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together 0.5 teaspoons of olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes while you preheat the grill or skillet to medium-high heat.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of sea salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 5

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the juices run clear.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

    Slice the grilled chicken into strips and serve over the bed of quinoa alongside the roasted broccoli.

  • 8

    Finish with an optional extra squeeze of fresh lemon and a crack of black pepper.

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 to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of zesty citrus.

NUTRITION

416kcal
Protein
35.7g
Fat
12.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together 0.5 teaspoons of olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes while you preheat the grill or skillet to medium-high heat.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of sea salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 5

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the juices run clear.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

    Slice the grilled chicken into strips and serve over the bed of quinoa alongside the roasted broccoli.

  • 8

    Finish with an optional extra squeeze of fresh lemon and a crack of black pepper.