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: 5.3 oz Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Garlic Powder; Sea salt and black pepper to taste

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 and oven-roasted broccoli florets with a touch of charred garlic.

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NUTRITION

Protein

43.4g

Fat

13.1g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and set a grill pan or outdoor grill to medium-high heat.
2
In a bowl, toss the broccoli florets with 1 teaspoon of olive oil, half the garlic powder, salt, and pepper.
3
Spread the broccoli on a baking sheet and roast for 15-18 minutes until the edges are slightly charred.
4
While broccoli roasts, whisk together the remaining olive oil, lemon juice, and remaining garlic powder in a small bowl.
5
Brush the chicken breast with the lemon-oil mixture and season with salt and pepper.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Let the chicken rest for 3 minutes before slicing into strips.
8
Warm the pre-cooked quinoa and fluff it with a fork.
9
Plate the fluffy quinoa, top with sliced chicken, and serve alongside the crispy roasted broccoli.