Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

346kcal
Protein
42.2g
Fat
10.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 tsp Lemon Juice

Garlic powder, salt, and pepper to taste

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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, salt, and pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

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

  • 4

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

  • 5

    Allow the chicken to rest for 5 minutes before slicing.

  • 6

    Serve the sliced chicken and roasted broccoli over the warm quinoa.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

346kcal
Protein
42.2g
Fat
10.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 tsp Lemon Juice

Garlic powder, salt, and pepper to taste

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, salt, and pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

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

  • 4

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

  • 5

    Allow the chicken to rest for 5 minutes before slicing.

  • 6

    Serve the sliced chicken and roasted broccoli over the warm quinoa.