Grilled Lemon Pepper 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 Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

536kcal
Protein
59g
Fat
15.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Lemon Pepper Seasoning

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets on the baking sheet with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, and lemon pepper seasoning in a small bowl to create a marinade.

  • 5

    Brush the chicken breast thoroughly with the lemon pepper mixture and grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Fluff the pre-cooked quinoa with a fork and serve it as a base for the sliced grilled chicken and roasted broccoli.

Grilled Lemon Pepper 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 Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

536kcal
Protein
59g
Fat
15.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Lemon Pepper Seasoning

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets on the baking sheet with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, and lemon pepper seasoning in a small bowl to create a marinade.

  • 5

    Brush the chicken breast thoroughly with the lemon pepper mixture and grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Fluff the pre-cooked quinoa with a fork and serve it as a base for the sliced grilled chicken and roasted broccoli.