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

Grilled lemon-marinated chicken breast served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty charred lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
43.9g
Fat
11.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.25 oz Quinoa

1.65 cups Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Combine the dry quinoa with 1/2 cup of water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes.

  • 4

    Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, and a pinch of salt.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side until fully cooked through.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted broccoli.

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

Grilled lemon-marinated chicken breast served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty charred lemon.

NUTRITION

411kcal
Protein
43.9g
Fat
11.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.25 oz Quinoa

1.65 cups Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Combine the dry quinoa with 1/2 cup of water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes.

  • 4

    Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, and a pinch of salt.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side until fully cooked through.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted broccoli.