Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender grilled chicken breast marinated in lemon and herbs, served over fluffy quinoa with oven-roasted broccoli florets and a hint of toasted garlic.

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NUTRITION

405kcal
Protein
42.7g
Fat
13.2g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5.3 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

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly browned.

  • 4

    Whisk together the remaining olive oil, lemon juice, and remaining garlic powder in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 6

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

  • 7

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

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender grilled chicken breast marinated in lemon and herbs, served over fluffy quinoa with oven-roasted broccoli florets and a hint of toasted garlic.

NUTRITION

405kcal
Protein
42.7g
Fat
13.2g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5.3 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

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly browned.

  • 4

    Whisk together the remaining olive oil, lemon juice, and remaining garlic powder in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 6

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

  • 7

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

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.