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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets, finished with a bright, zesty squeeze of lemon.

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NUTRITION

396kcal
Protein
40.9g
Fat
12.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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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 1/2 teaspoon of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, sea salt, black pepper, and half of the lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining 1 teaspoon of olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the grilled chicken alongside the quinoa and roasted broccoli, drizzling the remaining lemon juice over the chicken before serving.

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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets, finished with a bright, zesty squeeze of lemon.

NUTRITION

396kcal
Protein
40.9g
Fat
12.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1/2 teaspoon of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, sea salt, black pepper, and half of the lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining 1 teaspoon of olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the grilled chicken alongside the quinoa and roasted broccoli, drizzling the remaining lemon juice over the chicken before serving.