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 charred roasted broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

406kcal
Protein
42.7g
Fat
12.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    In a small bowl, whisk together half of the olive oil, the lemon juice, and minced garlic.

  • 3

    Place the chicken breast in a shallow dish and coat with the lemon-garlic mixture, seasoning with a pinch of salt and pepper.

  • 4

    Toss the broccoli florets with the remaining olive oil on a baking sheet and roast for 15-20 minutes until the edges are crispy and charred.

  • 5

    While the broccoli roasts, grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Fluff the pre-cooked quinoa and place it in a bowl, then top 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 charred roasted broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

406kcal
Protein
42.7g
Fat
12.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and heat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    In a small bowl, whisk together half of the olive oil, the lemon juice, and minced garlic.

  • 3

    Place the chicken breast in a shallow dish and coat with the lemon-garlic mixture, seasoning with a pinch of salt and pepper.

  • 4

    Toss the broccoli florets with the remaining olive oil on a baking sheet and roast for 15-20 minutes until the edges are crispy and charred.

  • 5

    While the broccoli roasts, grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Fluff the pre-cooked quinoa and place it in a bowl, then top with the sliced chicken and roasted broccoli.