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

Lemon-marinated chicken breast grilled to perfection and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

477kcal
Protein
39.2g
Fat
19.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    While broccoli roasts, combine the dry quinoa with 1/2 cup of water in a small saucepan and bring to a boil.

  • 5

    Reduce heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed, then fluff with a fork.

  • 6

    Whisk together the remaining olive oil and lemon juice, then coat the chicken breast thoroughly.

  • 7

    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.

  • 8

    Let the chicken rest for 3 minutes before slicing and serving alongside the quinoa 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

Lemon-marinated chicken breast grilled to perfection and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

477kcal
Protein
39.2g
Fat
19.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While broccoli roasts, combine the dry quinoa with 1/2 cup of water in a small saucepan and bring to a boil.

  • 5

    Reduce heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed, then fluff with a fork.

  • 6

    Whisk together the remaining olive oil and lemon juice, then coat the chicken breast thoroughly.

  • 7

    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.

  • 8

    Let the chicken rest for 3 minutes before slicing and serving alongside the quinoa and roasted broccoli.