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 oven-roasted broccoli florets, finished with a squeeze of charred lemon.

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NUTRITION

502kcal
Protein
39.3g
Fat
20g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

0.5 Lemon

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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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, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, the remaining sea salt, black pepper, and a squeeze of lemon juice.

  • 5

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 6

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F and the meat is no longer pink.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.

  • 8

    Plate the grilled chicken alongside the fluffy quinoa and roasted broccoli, garnishing with the remaining lemon wedge for a fresh finish.

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 oven-roasted broccoli florets, finished with a squeeze of charred lemon.

NUTRITION

502kcal
Protein
39.3g
Fat
20g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

0.5 Lemon

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, the remaining sea salt, black pepper, and a squeeze of lemon juice.

  • 5

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 6

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F and the meat is no longer pink.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.

  • 8

    Plate the grilled chicken alongside the fluffy quinoa and roasted broccoli, garnishing with the remaining lemon wedge for a fresh finish.