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 charred roasted broccoli and a hint of smoky paprika.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
38.7g
Fat
16.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 tsp Garlic powder

1/4 tsp Smoked paprika

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1.5 teaspoons of olive oil, sea salt, and smoked paprika, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon 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 to keep it juicy.

  • 7

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

  • 8

    Plate the sliced chicken alongside the quinoa and roasted broccoli for a clean, balanced meal.

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 charred roasted broccoli and a hint of smoky paprika.

NUTRITION

402kcal
Protein
38.7g
Fat
16.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 tsp Garlic powder

1/4 tsp Smoked paprika

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1.5 teaspoons of olive oil, sea salt, and smoked paprika, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon 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 to keep it juicy.

  • 7

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

  • 8

    Plate the sliced chicken alongside the quinoa and roasted broccoli for a clean, balanced meal.