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 florets for a satisfying, charred finish.

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NUTRITION

396kcal
Protein
42.6g
Fat
13g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

155 grams Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, whisk together the lemon juice, half of the olive oil, and garlic powder.

  • 3

    Place the chicken breast in a shallow dish and coat thoroughly with the lemon-garlic marinade, letting it sit for 10 minutes.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 6

    While the broccoli roasts, place the marinated chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, then top with the grilled chicken and 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 florets for a satisfying, charred finish.

NUTRITION

396kcal
Protein
42.6g
Fat
13g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

155 grams Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, whisk together the lemon juice, half of the olive oil, and garlic powder.

  • 3

    Place the chicken breast in a shallow dish and coat thoroughly with the lemon-garlic marinade, letting it sit for 10 minutes.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 6

    While the broccoli roasts, place the marinated chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, then top with the grilled chicken and roasted broccoli.