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-garlic marinated chicken breast grilled until juicy, served over fluffy quinoa with roasted broccoli florets for a bright, charred finish.

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NUTRITION

410kcal
Protein
41.6g
Fat
15.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper to create a marinade.

  • 2

    Place the chicken breast in a shallow dish or reusable bag, coat with the marinade, and let sit for at least 15 minutes.

  • 3

    Preheat your oven to 400°F (200°C) and toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 5

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

  • 6

    Allow the chicken to rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.

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-garlic marinated chicken breast grilled until juicy, served over fluffy quinoa with roasted broccoli florets for a bright, charred finish.

NUTRITION

410kcal
Protein
41.6g
Fat
15.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper to create a marinade.

  • 2

    Place the chicken breast in a shallow dish or reusable bag, coat with the marinade, and let sit for at least 15 minutes.

  • 3

    Preheat your oven to 400°F (200°C) and toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 5

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

  • 6

    Allow the chicken to rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.