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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Marinated chicken breast grilled until juicy and served with fluffy quinoa and roasted broccoli florets, finished with a squeeze of zesty charred lemon.

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NUTRITION

482kcal
Protein
45.2g
Fat
20.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    In a small bowl, whisk together half of the olive oil, the minced garlic, lemon juice, and a pinch of sea salt and black pepper.

  • 2

    Place the chicken breast in a shallow dish or bag, coat with the marinade, and let it sit for at least 15 minutes in the refrigerator.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining olive oil on a baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, 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.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the fluffy quinoa alongside the roasted broccoli, garnishing with an extra lemon wedge if desired.

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Marinated chicken breast grilled until juicy and served with fluffy quinoa and roasted broccoli florets, finished with a squeeze of zesty charred lemon.

NUTRITION

482kcal
Protein
45.2g
Fat
20.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    In a small bowl, whisk together half of the olive oil, the minced garlic, lemon juice, and a pinch of sea salt and black pepper.

  • 2

    Place the chicken breast in a shallow dish or bag, coat with the marinade, and let it sit for at least 15 minutes in the refrigerator.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining olive oil on a baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, 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.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the fluffy quinoa alongside the roasted broccoli, garnishing with an extra lemon wedge if desired.