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 a bed of fluffy quinoa and topped with oven-roasted broccoli florets that have a perfect charred crunch.

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NUTRITION

663kcal
Protein
46.8g
Fat
34.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.75 cup cooked Quinoa

2 cups Broccoli florets

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets on a baking sheet with one tablespoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa and cook it in water or vegetable broth according to the package instructions until fluffy.

  • 5

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

  • 6

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

  • 7

    Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.

  • 8

    Assemble your lunch bowl by placing the cooked quinoa at the base, topped with the roasted broccoli and sliced grilled chicken.

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 a bed of fluffy quinoa and topped with oven-roasted broccoli florets that have a perfect charred crunch.

NUTRITION

663kcal
Protein
46.8g
Fat
34.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.75 cup cooked Quinoa

2 cups Broccoli florets

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets on a baking sheet with one tablespoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa and cook it in water or vegetable broth according to the package instructions until fluffy.

  • 5

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

  • 6

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

  • 7

    Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.

  • 8

    Assemble your lunch bowl by placing the cooked quinoa at the base, topped with the roasted broccoli and sliced grilled chicken.