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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli for a satisfying, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

395kcal
Protein
39.4g
Fat
14.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder

Sea Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of 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 slightly charred and tender.

  • 4

    While broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-oil mixture and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

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

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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli for a satisfying, charred finish.

NUTRITION

395kcal
Protein
39.4g
Fat
14.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of 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 slightly charred and tender.

  • 4

    While broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-oil mixture and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

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