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 grilled with lemon and herbs, served over a bed of fluffy quinoa and garlic-roasted broccoli with a light char.

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NUTRITION

410kcal
Protein
44.5g
Fat
9.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

42g Dry Quinoa

91g Broccoli Florets

5g Olive Oil

1/2 Lemon, juiced

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper on the prepared baking sheet.

  • 3

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

  • 4

    While broccoli roasts, rinse the quinoa and cook it in a small pot with 1/2 cup of water or broth until all liquid is absorbed and the quinoa is fluffy.

  • 5

    Season the chicken breast with lemon juice, the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the charred 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 grilled with lemon and herbs, served over a bed of fluffy quinoa and garlic-roasted broccoli with a light char.

NUTRITION

410kcal
Protein
44.5g
Fat
9.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

42g Dry Quinoa

91g Broccoli Florets

5g Olive Oil

1/2 Lemon, juiced

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper on the prepared baking sheet.

  • 3

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

  • 4

    While broccoli roasts, rinse the quinoa and cook it in a small pot with 1/2 cup of water or broth until all liquid is absorbed and the quinoa is fluffy.

  • 5

    Season the chicken breast with lemon juice, the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

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