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 and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of fresh lemon and toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
32.8g
Fat
14.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, prepare the quinoa by simmering in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.

  • 4

    Season the chicken breast with salt, pepper, and minced garlic.

  • 5

    Heat the remaining teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 6

    Grill the chicken for 5-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 3 minutes before slicing into strips.

  • 8

    Plate the sliced chicken over the warm quinoa alongside the roasted broccoli and finish with a bright squeeze of fresh lemon juice.

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 and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of fresh lemon and toasted garlic.

NUTRITION

362kcal
Protein
32.8g
Fat
14.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, prepare the quinoa by simmering in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.

  • 4

    Season the chicken breast with salt, pepper, and minced garlic.

  • 5

    Heat the remaining teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 6

    Grill the chicken for 5-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 3 minutes before slicing into strips.

  • 8

    Plate the sliced chicken over the warm quinoa alongside the roasted broccoli and finish with a bright squeeze of fresh lemon juice.