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 charred roasted broccoli for a smoky finish.

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NUTRITION

415kcal
Protein
40.7g
Fat
13.3g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.65 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Whisk together the lemon juice, garlic powder, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are tender and exhibit a slight char.

  • 6

    While the broccoli is roasting, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F and the meat is opaque throughout.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork before placing it into a serving bowl.

  • 9

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli florets.

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 charred roasted broccoli for a smoky finish.

NUTRITION

415kcal
Protein
40.7g
Fat
13.3g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.65 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Whisk together the lemon juice, garlic powder, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are tender and exhibit a slight char.

  • 6

    While the broccoli is roasting, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F and the meat is opaque throughout.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork before placing it into a serving bowl.

  • 9

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli florets.