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 with fluffy quinoa and oven-roasted broccoli florets for a delightful charred finish.

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NUTRITION

393kcal
Protein
40.7g
Fat
13g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups broccoli florets

1.5 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

Pinch of sea salt and black pepper

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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 1 teaspoon of olive oil, sea salt, and black pepper, then spread them in a single layer 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 lemon juice, remaining 0.5 teaspoon of olive oil, and a pinch of pepper to create a quick marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken alongside the fluffy cooked quinoa and the 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, served with fluffy quinoa and oven-roasted broccoli florets for a delightful charred finish.

NUTRITION

393kcal
Protein
40.7g
Fat
13g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups broccoli florets

1.5 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

Pinch of sea salt and black pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, sea salt, and black pepper, then spread them in a single layer 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 lemon juice, remaining 0.5 teaspoon of olive oil, and a pinch of pepper to create a quick marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken alongside the fluffy cooked quinoa and the roasted broccoli.