Name: Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice and Zest; Salt and Black Pepper to taste

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Roasted Broccoli

Tender chicken breast grilled with zesty lemon and cracked pepper, served over fluffy quinoa with charred roasted broccoli.

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NUTRITION

Protein

41.5g

Fat

19.8g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice and Zest

Salt and Black Pepper to taste

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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 half of the olive oil and a pinch of salt and pepper.
3
Roast the broccoli for 15 to 20 minutes until the edges are charred and tender.
4
Marinate the chicken breast with the remaining olive oil, lemon juice, lemon zest, and plenty of cracked black pepper.
5
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
6
Prepare the quinoa by simmering in water or vegetable broth until the liquid is absorbed and the grains are fluffy.
7
Slice the chicken into strips and serve it over the bed of quinoa with the roasted broccoli on the side.