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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli florets that are perfectly charred.

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NUTRITION

473kcal
Protein
43.2g
Fat
19.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.54 cup cooked Quinoa

1.6 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

  • 2

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

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, cook the quinoa in water or vegetable broth according to package directions if not using pre-cooked quinoa.

  • 5

    Season the chicken breast with the remaining olive oil, lemon juice, minced garlic, salt, and pepper.

  • 6

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 8

    Serve the sliced grilled chicken over a bed of fluffy quinoa with the charred broccoli on the side.

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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli florets that are perfectly charred.

NUTRITION

473kcal
Protein
43.2g
Fat
19.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.54 cup cooked Quinoa

1.6 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

  • 2

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

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, cook the quinoa in water or vegetable broth according to package directions if not using pre-cooked quinoa.

  • 5

    Season the chicken breast with the remaining olive oil, lemon juice, minced garlic, salt, and pepper.

  • 6

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 8

    Serve the sliced grilled chicken over a bed of fluffy quinoa with the charred broccoli on the side.