Grilled Lemon Pepper Chicken 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 with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

Tender chicken breast grilled with zesty lemon and cracked black pepper, served over fluffy quinoa with charred roasted broccoli.

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NUTRITION

461kcal
Protein
40.9g
Fat
19.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

100g Cooked Quinoa

150g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Black Pepper

0.25 tsp Sea Salt

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    While the broccoli roasts, season the chicken breast with lemon juice, the remaining olive oil, cracked black pepper, and sea salt.

  • 4

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

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

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

  • 7

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced lemon pepper chicken and the charred broccoli.

Grilled Lemon Pepper Chicken 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 with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

Tender chicken breast grilled with zesty lemon and cracked black pepper, served over fluffy quinoa with charred roasted broccoli.

NUTRITION

461kcal
Protein
40.9g
Fat
19.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

100g Cooked Quinoa

150g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Black Pepper

0.25 tsp Sea Salt

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    While the broccoli roasts, season the chicken breast with lemon juice, the remaining olive oil, cracked black pepper, and sea salt.

  • 4

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

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

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

  • 7

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the sliced lemon pepper chicken and the charred broccoli.