Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup plus 1 tbsp Cooked Quinoa; 1.5 cups Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1/2 Lemon (juiced); 1/2 tsp Garlic Powder; Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

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

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NUTRITION

Protein

43.1g

Fat

11.4g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup plus 1 tbsp Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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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 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 tender and slightly charred.
4
While the broccoli roasts, season the chicken breast with lemon juice, garlic powder, salt, pepper, and the remaining olive oil.
5
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.
6
Let the chicken rest for 3 minutes before slicing it into strips.
7
Warm the pre-cooked quinoa if necessary and fluff it with a fork.
8
Plate the quinoa as a base, top with the sliced grilled chicken, and serve the roasted broccoli on the side.