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 until juicy and served over fluffy quinoa with oven-roasted broccoli florets that have a delicious charred edge.

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NUTRITION

410kcal
Protein
44g
Fat
13.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, raw

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt, then roast for 15-18 minutes until tender with charred edges.

  • 3

    Whisk together the remaining olive oil, lemon juice, and black pepper in a small bowl to create a quick marinade.

  • 4

    Coat the chicken breast in the marinade and let it sit for 5 minutes while the grill or a grill pan heats to medium-high.

  • 5

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside has nice grill marks.

  • 6

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

  • 7

    Warm the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and 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 until juicy and served over fluffy quinoa with oven-roasted broccoli florets that have a delicious charred edge.

NUTRITION

410kcal
Protein
44g
Fat
13.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, raw

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt, then roast for 15-18 minutes until tender with charred edges.

  • 3

    Whisk together the remaining olive oil, lemon juice, and black pepper in a small bowl to create a quick marinade.

  • 4

    Coat the chicken breast in the marinade and let it sit for 5 minutes while the grill or a grill pan heats to medium-high.

  • 5

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside has nice grill marks.

  • 6

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

  • 7

    Warm the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.