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

Grilled lemon-herb chicken breast served over fluffy quinoa and oven-roasted broccoli florets finished with a savory garlic crunch.

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NUTRITION

407kcal
Protein
44g
Fat
12.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

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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 1 teaspoon of olive oil, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil and lemon juice, then brush it onto the chicken breast and season with salt and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

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

  • 8

    Plate the sliced chicken alongside the quinoa and roasted broccoli for a balanced, nutrient-dense lunch.

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

Grilled lemon-herb chicken breast served over fluffy quinoa and oven-roasted broccoli florets finished with a savory garlic crunch.

NUTRITION

407kcal
Protein
44g
Fat
12.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Garlic Powder

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 1 teaspoon of olive oil, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil and lemon juice, then brush it onto the chicken breast and season with salt and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

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

  • 8

    Plate the sliced chicken alongside the quinoa and roasted broccoli for a balanced, nutrient-dense lunch.