Grilled Lemon Garlic 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 Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with a side of roasted broccoli and a hint of charred goodness.

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NUTRITION

380kcal
Protein
35.7g
Fat
14.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, minced garlic, and one teaspoon of olive oil to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and refrigerate for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly crispy.

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Warm the pre-cooked quinoa and serve it as a base for the sliced grilled chicken and roasted broccoli.

Grilled Lemon Garlic 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 Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with a side of roasted broccoli and a hint of charred goodness.

NUTRITION

380kcal
Protein
35.7g
Fat
14.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, minced garlic, and one teaspoon of olive oil to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and refrigerate for at least 15 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly crispy.

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Warm the pre-cooked quinoa and serve it as a base for the sliced grilled chicken and roasted broccoli.