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 alongside fluffy quinoa and zesty charred roasted broccoli.

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NUTRITION

479kcal
Protein
41.0g
Fat
18.4g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 cup Fresh Raspberries

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl.

  • 2

    Marinate the chicken breast in the lemon-garlic mixture for at least 15 minutes to infuse flavor.

  • 3

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on a baking sheet.

  • 4

    Roast the broccoli at 400°F for 15 to 20 minutes until the edges are crispy and charred.

  • 5

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

  • 6

    Serve the grilled chicken over a bed of warm quinoa with the roasted broccoli and fresh raspberries on the side.

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 alongside fluffy quinoa and zesty charred roasted broccoli.

NUTRITION

479kcal
Protein
41.0g
Fat
18.4g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 cup Fresh Raspberries

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl.

  • 2

    Marinate the chicken breast in the lemon-garlic mixture for at least 15 minutes to infuse flavor.

  • 3

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on a baking sheet.

  • 4

    Roast the broccoli at 400°F for 15 to 20 minutes until the edges are crispy and charred.

  • 5

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

  • 6

    Serve the grilled chicken over a bed of warm quinoa with the roasted broccoli and fresh raspberries on the side.