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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets and a hint of charred garlic.

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NUTRITION

392kcal
Protein
40.9g
Fat
12.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups broccoli florets

1.5 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 clove minced garlic

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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, minced garlic, salt, and pepper on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of salt to create a quick marinade.

  • 5

    Coat the chicken breast in the marinade and let it sit for 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa if needed and fluff with a fork.

  • 9

    Assemble the bowl by placing the quinoa at the base, topped with the grilled chicken and 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets and a hint of charred garlic.

NUTRITION

392kcal
Protein
40.9g
Fat
12.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups broccoli florets

1.5 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 clove minced garlic

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, minced garlic, salt, and pepper on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of salt to create a quick marinade.

  • 5

    Coat the chicken breast in the marinade and let it sit for 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa if needed and fluff with a fork.

  • 9

    Assemble the bowl by placing the quinoa at the base, topped with the grilled chicken and roasted broccoli.