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 broccoli florets roasted to a perfect char.

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NUTRITION

607kcal
Protein
64.7g
Fat
16.8g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1/3 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water, then combine with 2/3 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes until fluffy.

  • 3

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread on the baking sheet and roast for 15-20 minutes until the edges are browned.

  • 4

    While the broccoli roasts, whisk the remaining olive oil, lemon juice, and minced garlic in a bowl to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve over the cooked 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 over fluffy quinoa with broccoli florets roasted to a perfect char.

NUTRITION

607kcal
Protein
64.7g
Fat
16.8g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1/3 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water, then combine with 2/3 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes until fluffy.

  • 3

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread on the baking sheet and roast for 15-20 minutes until the edges are browned.

  • 4

    While the broccoli roasts, whisk the remaining olive oil, lemon juice, and minced garlic in a bowl to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve over the cooked quinoa with the roasted broccoli on the side.