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 until juicy, served with fluffy quinoa and oven-roasted broccoli florets finished with a squeeze of zesty lemon.

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NUTRITION

373kcal
Protein
37.5g
Fat
12.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and your favorite dried herbs like oregano or thyme.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with a pinch of sea salt.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Place the cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and finish with an extra squeeze of fresh lemon.

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 until juicy, served with fluffy quinoa and oven-roasted broccoli florets finished with a squeeze of zesty lemon.

NUTRITION

373kcal
Protein
37.5g
Fat
12.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and your favorite dried herbs like oregano or thyme.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with a pinch of sea salt.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Place the cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and finish with an extra squeeze of fresh lemon.