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: 5.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 0.5 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Garlic Powder

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 herbs, served over fluffy quinoa with oven-roasted broccoli florets that have perfectly charred, crispy edges.

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NUTRITION

Protein

43.9g

Fat

13g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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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 and a pinch of sea salt on the prepared baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, cook the quinoa in a small pot with water or low-sodium broth according to package instructions until fluffy.
5
Season the chicken breast with garlic powder, salt, and pepper, then brush with the remaining olive oil.
6
Grill the chicken over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 5 minutes before slicing it into strips.
8
Serve the sliced chicken over the quinoa with the roasted broccoli on the side, finishing the entire dish with a fresh squeeze of lemon juice.