Grilled Lemon-Garlic Chicken 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 with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled until juicy and served with fluffy quinoa and charred roasted broccoli.

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NUTRITION

733kcal
Protein
38.6g
Fat
46.9g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

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PREPARATION

  • 1

    Whisk two tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 20 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining tablespoon of olive oil and a pinch of salt on a baking sheet.

  • 4

    Roast the broccoli for 15-20 minutes until the edges are crispy and charred.

  • 5

    While the broccoli roasts, prepare the quinoa according to package instructions until it is light and fluffy.

  • 6

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

  • 7

    Slice the chicken into strips and serve immediately over the bed of quinoa with the roasted broccoli on the side.

Grilled Lemon-Garlic Chicken 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 with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled until juicy and served with fluffy quinoa and charred roasted broccoli.

NUTRITION

733kcal
Protein
38.6g
Fat
46.9g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

PREPARATION

  • 1

    Whisk two tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 20 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining tablespoon of olive oil and a pinch of salt on a baking sheet.

  • 4

    Roast the broccoli for 15-20 minutes until the edges are crispy and charred.

  • 5

    While the broccoli roasts, prepare the quinoa according to package instructions until it is light and fluffy.

  • 6

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

  • 7

    Slice the chicken into strips and serve immediately over the bed of quinoa with the roasted broccoli on the side.