Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and kale with a side of charred roasted broccoli.

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NUTRITION

387kcal
Protein
42.9g
Fat
11.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

30g Dry Quinoa

1 cup Broccoli florets

0.5 cup chopped Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Cook the quinoa in water or vegetable broth according to package instructions, adding the chopped kale during the last 2 minutes of simmering to wilt it.

  • 4

    Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, salt, and pepper.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing and serving over the bed of kale-quinoa with the roasted broccoli on the side.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and kale with a side of charred roasted broccoli.

NUTRITION

387kcal
Protein
42.9g
Fat
11.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

30g Dry Quinoa

1 cup Broccoli florets

0.5 cup chopped Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Cook the quinoa in water or vegetable broth according to package instructions, adding the chopped kale during the last 2 minutes of simmering to wilt it.

  • 4

    Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, salt, and pepper.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing and serving over the bed of kale-quinoa with the roasted broccoli on the side.