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 herbs, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

522kcal
Protein
49.1g
Fat
19.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon 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 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 salt, pepper, and dried herbs of your choice.

  • 5

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil or spray.

  • 6

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

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Slice the grilled chicken into strips.

  • 9

    Assemble your lunch bowl by layering the quinoa, roasted broccoli, and sliced chicken.

  • 10

    Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.

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 herbs, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

522kcal
Protein
49.1g
Fat
19.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon 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 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 salt, pepper, and dried herbs of your choice.

  • 5

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil or spray.

  • 6

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

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Slice the grilled chicken into strips.

  • 9

    Assemble your lunch bowl by layering the quinoa, roasted broccoli, and sliced chicken.

  • 10

    Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.