Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with tender roasted broccoli florets and a hint of smoky charred edges.

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NUTRITION

Protein

44.3g

Fat

14.8g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Whisk together the lemon juice, minced garlic, and one teaspoon of olive oil in a small bowl to create a marinade.
2
Coat the chicken breast thoroughly in the marinade and let it rest for at least 15 minutes to absorb the flavors.
3
Preheat your oven to 400°F and line a baking sheet with parchment paper.
4
Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
5
Roast the broccoli for 15-20 minutes until the edges are tender and slightly crisp.
6
While the broccoli is roasting, 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
Allow the chicken to rest for 3 minutes before slicing.
8
Serve the sliced chicken over the warm quinoa alongside the roasted broccoli florets.