Grilled Lemon-Pepper 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-Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Pepper Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and cracked pepper, served over fluffy quinoa with oven-roasted broccoli for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
27.3g
Fat
26.1g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Lemon Zest

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Sea Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and a pinch of black pepper.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, lemon zest, and cracked black pepper in a small bowl.

  • 5

    Place the chicken breast in the marinade and let it sit for at least 5 minutes to absorb the flavors.

  • 6

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork before placing it in a bowl.

  • 9

    Top the quinoa with the sliced lemon-pepper chicken and the roasted broccoli florets.

Grilled Lemon-Pepper 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-Pepper Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Pepper Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and cracked pepper, served over fluffy quinoa with oven-roasted broccoli for a satisfying crunch.

NUTRITION

485kcal
Protein
27.3g
Fat
26.1g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Lemon Zest

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Sea Salt

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and a pinch of black pepper.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, lemon zest, and cracked black pepper in a small bowl.

  • 5

    Place the chicken breast in the marinade and let it sit for at least 5 minutes to absorb the flavors.

  • 6

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork before placing it in a bowl.

  • 9

    Top the quinoa with the sliced lemon-pepper chicken and the roasted broccoli florets.