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 alongside fluffy quinoa and roasted broccoli with a hint of toasted red pepper flakes.

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NUTRITION

628kcal
Protein
63.3g
Fat
19.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, pepper, and a pinch of red pepper flakes.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crisp and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Season the chicken breast with salt and pepper, then brush with the lemon-garlic mixture.

  • 6

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

  • 7

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

  • 8

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.

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 alongside fluffy quinoa and roasted broccoli with a hint of toasted red pepper flakes.

NUTRITION

628kcal
Protein
63.3g
Fat
19.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, pepper, and a pinch of red pepper flakes.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crisp and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Season the chicken breast with salt and pepper, then brush with the lemon-garlic mixture.

  • 6

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

  • 7

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

  • 8

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.