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 to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a zesty squeeze of charred lemon.

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NUTRITION

406kcal
Protein
41.6g
Fat
15g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Whisk 1 teaspoon of olive oil, lemon juice, minced garlic, and a pinch of salt in a bowl and marinate the chicken for 15 minutes.

  • 2

    Toss the broccoli florets with the remaining teaspoon of olive oil and roast at 400°F for 15-20 minutes until the edges are crispy.

  • 3

    Cook the quinoa in water or vegetable broth according to package directions until all liquid is absorbed and the grains are fluffy.

  • 4

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

  • 5

    Slice the chicken into strips and serve over a bed of quinoa and roasted broccoli with an extra squeeze of fresh lemon.

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 to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a zesty squeeze of charred lemon.

NUTRITION

406kcal
Protein
41.6g
Fat
15g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Whisk 1 teaspoon of olive oil, lemon juice, minced garlic, and a pinch of salt in a bowl and marinate the chicken for 15 minutes.

  • 2

    Toss the broccoli florets with the remaining teaspoon of olive oil and roast at 400°F for 15-20 minutes until the edges are crispy.

  • 3

    Cook the quinoa in water or vegetable broth according to package directions until all liquid is absorbed and the grains are fluffy.

  • 4

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

  • 5

    Slice the chicken into strips and serve over a bed of quinoa and roasted broccoli with an extra squeeze of fresh lemon.