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 grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of fresh lemon and a pinch of sea salt.

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NUTRITION

413kcal
Protein
42.5g
Fat
15.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

160g Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

Fresh Lemon Wedge

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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 one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred.

  • 3

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 4

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

  • 5

    While the chicken rests, fluff the pre-cooked quinoa with a fork and warm it if necessary.

  • 6

    Slice the chicken into strips and serve alongside the quinoa and roasted broccoli.

  • 7

    Drizzle the remaining teaspoon of olive oil over the dish and finish with a bright squeeze of fresh lemon juice.

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 grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of fresh lemon and a pinch of sea salt.

NUTRITION

413kcal
Protein
42.5g
Fat
15.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

160g Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

Fresh Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred.

  • 3

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 4

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

  • 5

    While the chicken rests, fluff the pre-cooked quinoa with a fork and warm it if necessary.

  • 6

    Slice the chicken into strips and serve alongside the quinoa and roasted broccoli.

  • 7

    Drizzle the remaining teaspoon of olive oil over the dish and finish with a bright squeeze of fresh lemon juice.