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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets, finished with a touch of charred lemon zest.

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NUTRITION

474kcal
Protein
50.3g
Fat
16g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

0.54 cup Cooked Quinoa

1.6 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/3 tsp Garlic Powder

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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 one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.

  • 4

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

  • 5

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 6

    Heat a grill or grill pan over medium-high heat and cook 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 into strips.

  • 8

    Serve the sliced chicken over the warm 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets, finished with a touch of charred lemon zest.

NUTRITION

474kcal
Protein
50.3g
Fat
16g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

0.54 cup Cooked Quinoa

1.6 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/3 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.

  • 4

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

  • 5

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 6

    Heat a grill or grill pan over medium-high heat and cook 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 into strips.

  • 8

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