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 perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of charred lemon.

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NUTRITION

495kcal
Protein
41.1g
Fat
20.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half the olive oil and a pinch of sea salt, then roast on a sheet pan for 15 minutes until the edges are crispy.

  • 3

    Brush the chicken breast with the remaining olive oil and season with lemon juice and black pepper.

  • 4

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the meat is golden.

  • 5

    Serve the sliced chicken over a bed of warm quinoa alongside the roasted broccoli.

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 perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of charred lemon.

NUTRITION

495kcal
Protein
41.1g
Fat
20.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half the olive oil and a pinch of sea salt, then roast on a sheet pan for 15 minutes until the edges are crispy.

  • 3

    Brush the chicken breast with the remaining olive oil and season with lemon juice and black pepper.

  • 4

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the meat is golden.

  • 5

    Serve the sliced chicken over a bed of warm quinoa alongside the roasted broccoli.