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

Chicken breast grilled with lemon and garlic, served over fluffy quinoa with oven-roasted broccoli florets for a satisfying charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

425kcal
Protein
42.7g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are golden and slightly crisp.

  • 4

    Whisk together the remaining olive oil, minced garlic, and lemon juice in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 6

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

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork before placing it on a plate.

  • 8

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

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

Chicken breast grilled with lemon and garlic, served over fluffy quinoa with oven-roasted broccoli florets for a satisfying charred finish.

NUTRITION

425kcal
Protein
42.7g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp 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 one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are golden and slightly crisp.

  • 4

    Whisk together the remaining olive oil, minced garlic, and lemon juice in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 6

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

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork before placing it on a plate.

  • 8

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