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 alongside fluffy quinoa and oven-roasted broccoli with a hint of toasted red pepper flakes.

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NUTRITION

414kcal
Protein
44.2g
Fat
13.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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 of the olive oil, salt, pepper, and a pinch of red pepper flakes.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crisp and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with minced garlic, lemon juice, salt, and pepper.

  • 5

    Heat the remaining olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 3 minutes before slicing.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork, adding a splash of lemon juice if desired.

  • 9

    Serve the sliced chicken over the bed of quinoa with the roasted broccoli on the side.

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 alongside fluffy quinoa and oven-roasted broccoli with a hint of toasted red pepper flakes.

NUTRITION

414kcal
Protein
44.2g
Fat
13.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, pepper, and a pinch of red pepper flakes.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crisp and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with minced garlic, lemon juice, salt, and pepper.

  • 5

    Heat the remaining olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 3 minutes before slicing.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork, adding a splash of lemon juice if desired.

  • 9

    Serve the sliced chicken over the bed of quinoa with the roasted broccoli on the side.