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 charred roasted broccoli.

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NUTRITION

484kcal
Protein
39.5g
Fat
20.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the broccoli.

  • 2

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

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

  • 6

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

  • 7

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

  • 8

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 9

    Fluff the quinoa with a fork and serve it alongside the sliced chicken and charred 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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of charred roasted broccoli.

NUTRITION

484kcal
Protein
39.5g
Fat
20.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the broccoli.

  • 2

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

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

  • 6

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

  • 7

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

  • 8

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 9

    Fluff the quinoa with a fork and serve it alongside the sliced chicken and charred broccoli.