Grilled Lemon Pepper 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 Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Grilled lemon pepper chicken breast served over a bed of fluffy quinoa and roasted broccoli florets with a bright, zesty crunch.

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NUTRITION

432kcal
Protein
39.4g
Fat
13.3g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Cracked Black Pepper

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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 and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Whisk together the remaining olive oil, lemon juice, and black pepper in a small bowl.

  • 4

    Brush the chicken breast with the lemon pepper mixture and let it sit for 5 minutes.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    While the chicken rests, gently warm the pre-cooked quinoa and fluff it with a fork.

  • 7

    Slice the chicken into strips and serve it over the quinoa alongside the roasted broccoli.

Grilled Lemon Pepper 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 Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Grilled lemon pepper chicken breast served over a bed of fluffy quinoa and roasted broccoli florets with a bright, zesty crunch.

NUTRITION

432kcal
Protein
39.4g
Fat
13.3g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Cracked Black Pepper

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 and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Whisk together the remaining olive oil, lemon juice, and black pepper in a small bowl.

  • 4

    Brush the chicken breast with the lemon pepper mixture and let it sit for 5 minutes.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    While the chicken rests, gently warm the pre-cooked quinoa and fluff it with a fork.

  • 7

    Slice the chicken into strips and serve it over the quinoa alongside the roasted broccoli.