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, served alongside fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.

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NUTRITION

338kcal
Protein
35.7g
Fat
9.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Sea salt and black pepper to taste

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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 half of the olive oil, a pinch of salt, and half of the garlic powder on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Plate the fluffy quinoa with the roasted broccoli and top with the grilled chicken slices.

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, served alongside fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.

NUTRITION

338kcal
Protein
35.7g
Fat
9.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, a pinch of salt, and half of the garlic powder on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Plate the fluffy quinoa with the roasted broccoli and top with the grilled chicken slices.