Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Grilled lemon-garlic chicken served over a bed of fluffy quinoa with roasted broccoli florets that have a delightful charred edge.

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NUTRITION

456kcal
Protein
33.9g
Fat
19.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are dark.

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create a dressing.

  • 4

    Brush the chicken breast with half of the lemon-garlic mixture and season with a little black pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    While the chicken grills, fluff the pre-cooked quinoa with a fork and stir in the remaining lemon-garlic dressing.

  • 7

    Plate the grilled chicken over the quinoa and serve alongside the roasted broccoli.

Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli

Grilled lemon-garlic chicken served over a bed of fluffy quinoa with roasted broccoli florets that have a delightful charred edge.

NUTRITION

456kcal
Protein
33.9g
Fat
19.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are dark.

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create a dressing.

  • 4

    Brush the chicken breast with half of the lemon-garlic mixture and season with a little black pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    While the chicken grills, fluff the pre-cooked quinoa with a fork and stir in the remaining lemon-garlic dressing.

  • 7

    Plate the grilled chicken over the quinoa and serve alongside the roasted broccoli.