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 to juicy perfection, served with fluffy quinoa and oven-roasted broccoli florets finished with a touch of charred garlic.

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NUTRITION

388kcal
Protein
43g
Fat
10.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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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 olive oil, garlic powder, salt, and pepper on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to create a marinade.

  • 5

    Coat the chicken breast in the 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 until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl.

  • 9

    Top the quinoa with the roasted broccoli and sliced grilled chicken, drizzling any remaining pan juices over the top.

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 to juicy perfection, served with fluffy quinoa and oven-roasted broccoli florets finished with a touch of charred garlic.

NUTRITION

388kcal
Protein
43g
Fat
10.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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 olive oil, garlic powder, salt, and pepper on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to create a marinade.

  • 5

    Coat the chicken breast in the 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 until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl.

  • 9

    Top the quinoa with the roasted broccoli and sliced grilled chicken, drizzling any remaining pan juices over the top.