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 for a smoky, charred finish.

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NUTRITION

386kcal
Protein
41.3g
Fat
12.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Fresh Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 0.5 teaspoon of olive oil, 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 crispy and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-oil mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

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

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 for a smoky, charred finish.

NUTRITION

386kcal
Protein
41.3g
Fat
12.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Fresh Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 0.5 teaspoon of olive oil, 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 crispy and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-oil mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

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