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-herb chicken breast grilled until juicy, served over a bed of fluffy quinoa with a side of charred roasted broccoli.

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NUTRITION

424kcal
Protein
43.9g
Fat
11.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

Lemon juice, garlic powder, and sea salt to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and set a grill pan or outdoor grill to medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or vegetable broth.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the quinoa is fluffy.

  • 6

    Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, and salt.

  • 7

    Grill the chicken for about 6-7 minutes per side, or 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-herb chicken breast grilled until juicy, served over a bed of fluffy quinoa with a side of charred roasted broccoli.

NUTRITION

424kcal
Protein
43.9g
Fat
11.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

Lemon juice, garlic powder, and sea salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and set a grill pan or outdoor grill to medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or vegetable broth.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the quinoa is fluffy.

  • 6

    Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, and salt.

  • 7

    Grill the chicken for about 6-7 minutes per side, or 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.