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 fluffy quinoa with garlic-roasted broccoli for a satisfying charred finish.

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NUTRITION

455kcal
Protein
48.8g
Fat
12.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Olive Oil

1 tablespoon Lemon juice

1/2 teaspoon Garlic powder

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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, garlic powder, and a pinch of salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 18-20 minutes until the edges are crispy.

  • 4

    While broccoli roasts, rinse the quinoa and place it in a small pot with 1/2 cup of water.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

  • 6

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

  • 7

    Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving over the fluffed quinoa with the 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 fluffy quinoa with garlic-roasted broccoli for a satisfying charred finish.

NUTRITION

455kcal
Protein
48.8g
Fat
12.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Olive Oil

1 tablespoon Lemon juice

1/2 teaspoon Garlic powder

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, garlic powder, and a pinch of salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 18-20 minutes until the edges are crispy.

  • 4

    While broccoli roasts, rinse the quinoa and place it in a small pot with 1/2 cup of water.

  • 5

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

  • 6

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

  • 7

    Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving over the fluffed quinoa with the roasted broccoli.