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 with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

392kcal
Protein
44.2g
Fat
10.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are golden and crisp.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed, then fluff with a fork.

  • 7

    Allow the chicken to rest for 3 minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa for a clean, nutrient-dense lunch.

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 with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

392kcal
Protein
44.2g
Fat
10.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a medium bowl, toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are golden and crisp.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed, then fluff with a fork.

  • 7

    Allow the chicken to rest for 3 minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa for a clean, nutrient-dense lunch.