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 grilled chicken breast served over a bed of fluffy quinoa and oven-roasted broccoli florets, drizzled with a zesty lemon-garlic oil for a bright, toasted finish.

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NUTRITION

930kcal
Protein
50.6g
Fat
48g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups cooked Quinoa

2 cups Broccoli florets

3 tablespoons Extra Virgin Olive Oil

1 tablespoon 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

    Toss the broccoli florets with one tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    In a small bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and minced garlic to create a dressing.

  • 6

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli.

  • 7

    Drizzle the lemon-garlic dressing over the entire dish before serving.

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 grilled chicken breast served over a bed of fluffy quinoa and oven-roasted broccoli florets, drizzled with a zesty lemon-garlic oil for a bright, toasted finish.

NUTRITION

930kcal
Protein
50.6g
Fat
48g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups cooked Quinoa

2 cups Broccoli florets

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    In a small bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and minced garlic to create a dressing.

  • 6

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli.

  • 7

    Drizzle the lemon-garlic dressing over the entire dish before serving.