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 herbs, served with fluffy quinoa and florets of roasted broccoli for a satisfyingly charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
29.2g
Fat
12.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/4 cup dry Quinoa

2 cups Broccoli florets

1.5 teaspoons Olive Oil

1/2 Lemon, juiced

1/2 teaspoon Garlic Powder

Pinch of Sea Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 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 minutes or until water is absorbed.

  • 6

    Season the chicken breast with garlic powder, sea salt, and lemon juice.

  • 7

    Brush a grill pan with the remaining half teaspoon of olive oil and heat over medium-high heat.

  • 8

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 9

    Fluff the quinoa with a fork and serve it alongside the sliced grilled chicken and roasted 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 herbs, served with fluffy quinoa and florets of roasted broccoli for a satisfyingly charred finish.

NUTRITION

370kcal
Protein
29.2g
Fat
12.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/4 cup dry Quinoa

2 cups Broccoli florets

1.5 teaspoons Olive Oil

1/2 Lemon, juiced

1/2 teaspoon Garlic Powder

Pinch of Sea Salt

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 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 minutes or until water is absorbed.

  • 6

    Season the chicken breast with garlic powder, sea salt, and lemon juice.

  • 7

    Brush a grill pan with the remaining half teaspoon of olive oil and heat over medium-high heat.

  • 8

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 9

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