Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with oven-roasted broccoli florets featuring a hint of charred edges.

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NUTRITION

445kcal
Protein
41.6g
Fat
19.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1 cup fresh broccoli florets

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 tablespoon fresh lemon juice

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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, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the marinade.

  • 4

    Place the chicken breast in a shallow dish or bag, coat with the marinade, and let it rest for at least 10 minutes.

  • 5

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

  • 6

    While the chicken rests, ensure your quinoa is cooked and warmed through.

  • 7

    Slice the chicken and serve it over the fluffy quinoa alongside the roasted broccoli.

Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with oven-roasted broccoli florets featuring a hint of charred edges.

NUTRITION

445kcal
Protein
41.6g
Fat
19.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1 cup fresh broccoli florets

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 tablespoon fresh lemon juice

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, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the marinade.

  • 4

    Place the chicken breast in a shallow dish or bag, coat with the marinade, and let it rest for at least 10 minutes.

  • 5

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

  • 6

    While the chicken rests, ensure your quinoa is cooked and warmed through.

  • 7

    Slice the chicken and serve it over the fluffy quinoa alongside the roasted broccoli.