Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
43g
Fat
13.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

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, 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 tender and slightly browned.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-oil mixture and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa for a balanced, clean-eating meal.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

402kcal
Protein
43g
Fat
13.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and 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, 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 tender and slightly browned.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-oil mixture and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa for a balanced, clean-eating meal.