Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets featuring crispy charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
43.8g
Fat
12.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While broccoli roasts, whisk together the remaining half teaspoon of olive oil, lemon juice, and your favorite dried herbs in a small bowl.

  • 5

    Brush the chicken breast with the lemon-oil mixture and season with a pinch of salt.

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the roasted broccoli and warm quinoa.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets featuring crispy charred edges.

NUTRITION

393kcal
Protein
43.8g
Fat
12.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While broccoli roasts, whisk together the remaining half teaspoon of olive oil, lemon juice, and your favorite dried herbs in a small bowl.

  • 5

    Brush the chicken breast with the lemon-oil mixture and season with a pinch of salt.

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the roasted broccoli and warm quinoa.