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

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

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NUTRITION

550kcal
Protein
61.4g
Fat
16.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Rinse the quinoa under cold water and place in a small pot with 1/2 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 4

    Whisk together the remaining teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper in a bowl.

  • 5

    Coat the chicken breast in the lemon-garlic marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the grill and let it rest for 5 minutes before slicing.

  • 7

    Fluff the quinoa with a fork and serve alongside 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

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

NUTRITION

550kcal
Protein
61.4g
Fat
16.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Rinse the quinoa under cold water and place in a small pot with 1/2 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 4

    Whisk together the remaining teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper in a bowl.

  • 5

    Coat the chicken breast in the lemon-garlic marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the grill and let it rest for 5 minutes before slicing.

  • 7

    Fluff the quinoa with a fork and serve alongside the sliced chicken and roasted broccoli.