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

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with roasted broccoli florets featuring crispy charred edges.

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NUTRITION

463kcal
Protein
32.5g
Fat
19.8g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing and serving over a bed of warm quinoa with the roasted broccoli 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

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with roasted broccoli florets featuring crispy charred edges.

NUTRITION

463kcal
Protein
32.5g
Fat
19.8g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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