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 for a satisfying, charred finish.

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NUTRITION

457kcal
Protein
41.4g
Fat
19.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Raw Chicken Breast (yields approx 3.9 oz cooked)

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

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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 half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    Whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 4

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 5

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

  • 6

    Cook the quinoa according to package directions using water or a low-sodium vegetable broth for extra flavor.

  • 7

    Slice the grilled chicken into strips and serve over a bed of quinoa alongside the 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 for a satisfying, charred finish.

NUTRITION

457kcal
Protein
41.4g
Fat
19.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Raw Chicken Breast (yields approx 3.9 oz cooked)

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    Whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 4

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 5

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

  • 6

    Cook the quinoa according to package directions using water or a low-sodium vegetable broth for extra flavor.

  • 7

    Slice the grilled chicken into strips and serve over a bed of quinoa alongside the roasted broccoli.