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, served with fluffy quinoa and charred roasted broccoli florets.

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NUTRITION

382kcal
Protein
37g
Fat
12.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a bowl to marinate the chicken for at least 15 minutes.

  • 2

    Preheat your oven to 400°F and arrange the broccoli florets on a parchment-lined baking sheet.

  • 3

    Drizzle the broccoli with the remaining olive oil and a pinch of sea salt, then roast for 15 to 20 minutes until the edges are crispy.

  • 4

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

  • 5

    Fluff the pre-cooked quinoa with a fork and serve it as a base for the sliced 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, served with fluffy quinoa and charred roasted broccoli florets.

NUTRITION

382kcal
Protein
37g
Fat
12.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a bowl to marinate the chicken for at least 15 minutes.

  • 2

    Preheat your oven to 400°F and arrange the broccoli florets on a parchment-lined baking sheet.

  • 3

    Drizzle the broccoli with the remaining olive oil and a pinch of sea salt, then roast for 15 to 20 minutes until the edges are crispy.

  • 4

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

  • 5

    Fluff the pre-cooked quinoa with a fork and serve it as a base for the sliced chicken and roasted broccoli.