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 tender, served over fluffy quinoa and paired with charred roasted broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
42.8g
Fat
13.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.2 cup Dry Quinoa

1.5 cups Broccoli florets

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    Whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, and minced garlic in a small bowl to create a quick marinade.

  • 4

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken and broccoli cook, combine the dry quinoa with 0.4 cups of water in a small pot, bring to a boil, then cover and simmer for 12 minutes until fluffy.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving it over the bed of quinoa with the roasted broccoli on the side.

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 tender, served over fluffy quinoa and paired with charred roasted broccoli.

NUTRITION

429kcal
Protein
42.8g
Fat
13.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.2 cup Dry Quinoa

1.5 cups Broccoli florets

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    Whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, and minced garlic in a small bowl to create a quick marinade.

  • 4

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken and broccoli cook, combine the dry quinoa with 0.4 cups of water in a small pot, bring to a boil, then cover and simmer for 12 minutes until fluffy.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving it over the bed of quinoa with the roasted broccoli on the side.