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 florets.

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NUTRITION

443kcal
Protein
49.4g
Fat
14.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk lemon juice, half the olive oil, and a pinch of garlic powder in a small bowl and marinate the chicken for 15 minutes.

  • 2

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

  • 3

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

  • 4

    Roast the broccoli for 15 to 20 minutes until the edges are tender and charred.

  • 5

    While the broccoli roasts, heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Fluff the pre-cooked quinoa with a fork and plate it alongside the grilled 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 florets.

NUTRITION

443kcal
Protein
49.4g
Fat
14.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk lemon juice, half the olive oil, and a pinch of garlic powder in a small bowl and marinate the chicken for 15 minutes.

  • 2

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

  • 3

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

  • 4

    Roast the broccoli for 15 to 20 minutes until the edges are tender and charred.

  • 5

    While the broccoli roasts, heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Fluff the pre-cooked quinoa with a fork and plate it alongside the grilled chicken and roasted broccoli.