Name: Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli florets; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/2 tsp Cracked Black Pepper; Pinch of Sea Salt

Grilled Lemon Pepper 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.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with zesty lemon and cracked black pepper, served over fluffy quinoa with a side of charred roasted broccoli.

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NUTRITION

Protein

43.2g

Fat

13.2g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Cracked Black Pepper

Pinch of Sea Salt

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PREPARATION

1
Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.
2
Toss the broccoli florets with 1/2 teaspoon of olive oil and a pinch of sea salt, then spread them on a baking sheet.
3
Roast the broccoli in the oven for 15-20 minutes until the edges are slightly charred.
4
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and cracked black pepper in a small bowl.
5
Brush the chicken breast with the lemon pepper mixture on both sides.
6
Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
Let the chicken rest for 3 minutes before slicing.
8
Serve the sliced chicken over the warm cooked quinoa alongside the roasted broccoli.