Name: Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon juice and zest; 0.5 teaspoon Black Pepper

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

Tender chicken breast grilled with zesty lemon and cracked black pepper, served alongside fluffy quinoa and charred roasted broccoli.

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NUTRITION

Protein

40.8g

Fat

26.9g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon juice and zest

0.5 teaspoon Black Pepper

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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 a tablespoon of olive oil and a pinch of salt on the prepared baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, prepare the quinoa by simmering in water or broth until fluffy and the liquid is fully absorbed.
5
Season the chicken breast evenly with lemon zest, cracked black pepper, and a pinch of salt.
6
Heat a grill pan over medium-high heat with another half tablespoon of olive oil.
7
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
8
Whisk the remaining half tablespoon of olive oil with the fresh lemon juice and toss into the cooked quinoa.
9
Slice the chicken and serve it over the bed of quinoa with the roasted broccoli on the side.