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: 6 ounces Chicken Breast (Chicken Steak); 1.25 cups cooked Quinoa; 2 cups Broccoli florets; 1.25 tablespoons Avocado Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

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 to perfection and served over fluffy quinoa with charred roasted broccoli and a drizzle of zesty herb oil.

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NUTRITION

Protein

53.8g

Fat

27.2g

Carbs

64g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (Chicken Steak)

1.25 cups cooked Quinoa

2 cups Broccoli florets

1.25 tablespoons Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the avocado oil, sea salt, and black pepper, 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, pound the chicken breast to an even thickness to create a 'chicken steak' and marinate with lemon juice, minced garlic, and the remaining oil.
5
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Allow the chicken to rest for 5 minutes before slicing to keep it juicy.
7
Warm the pre-cooked quinoa and fluff it with a fork.
8
Serve the sliced chicken steak over the quinoa with the roasted broccoli on the side, finishing with an extra squeeze of lemon if desired.