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: 7 ounces Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 clove Garlic, minced

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 and roasted broccoli with a hint of charred garlic.

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NUTRITION

Protein

53.0g

Fat

11.6g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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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 olive oil, minced garlic, salt, and pepper until evenly coated.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crispy.
4
Season the chicken breast with sea salt, black pepper, and your favorite dried herbs.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
6
While the chicken grills, prepare the quinoa according to package directions or warm pre-cooked quinoa.
7
Let the chicken rest for 5 minutes before slicing it into strips to keep it juicy.
8
Assemble the lunch bowl by layering the quinoa, roasted broccoli, and sliced chicken, finishing with a fresh squeeze of lemon juice.