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 oven-roasted broccoli florets that have a delicious charred edge.

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NUTRITION

398kcal
Protein
39.3g
Fat
10.9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Garlic Powder, Sea Salt, and Black Pepper

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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 and a pinch of salt and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water; bring to a boil, then reduce heat and simmer covered for 12 minutes.

  • 4

    Season the chicken breast with garlic powder, salt, and pepper.

  • 5

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

  • 6

    Fluff the quinoa with a fork and plate it alongside the grilled chicken and roasted broccoli.

  • 7

    Whisk the remaining olive oil with the lemon juice and drizzle it over the entire plate 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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with oven-roasted broccoli florets that have a delicious charred edge.

NUTRITION

398kcal
Protein
39.3g
Fat
10.9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Garlic Powder, Sea Salt, and Black Pepper

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 and a pinch of salt and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water; bring to a boil, then reduce heat and simmer covered for 12 minutes.

  • 4

    Season the chicken breast with garlic powder, salt, and pepper.

  • 5

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

  • 6

    Fluff the quinoa with a fork and plate it alongside the grilled chicken and roasted broccoli.

  • 7

    Whisk the remaining olive oil with the lemon juice and drizzle it over the entire plate before serving.