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

Tender chicken breast grilled to perfection and served over fluffy quinoa with roasted broccoli florets and a squeeze of zesty charred lemon.

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NUTRITION

500kcal
Protein
49.1g
Fat
16.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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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 roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, prepare the quinoa by rinsing it thoroughly and simmering in water or low-sodium vegetable broth according to package instructions until all liquid is absorbed and it is fluffy.

  • 4

    Season the chicken breast with the remaining teaspoon of olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced grilled chicken and the roasted broccoli florets.

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

Tender chicken breast grilled to perfection and served over fluffy quinoa with roasted broccoli florets and a squeeze of zesty charred lemon.

NUTRITION

500kcal
Protein
49.1g
Fat
16.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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 roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, prepare the quinoa by rinsing it thoroughly and simmering in water or low-sodium vegetable broth according to package instructions until all liquid is absorbed and it is fluffy.

  • 4

    Season the chicken breast with the remaining teaspoon of olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced grilled chicken and the roasted broccoli florets.