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

Tender chicken breast and fluffy quinoa served with oven-roasted broccoli that has a hint of smoky charred goodness.

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NUTRITION

409kcal
Protein
41.1g
Fat
13.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of salt to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Place the cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and enjoy while warm.

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

Tender chicken breast and fluffy quinoa served with oven-roasted broccoli that has a hint of smoky charred goodness.

NUTRITION

409kcal
Protein
41.1g
Fat
13.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of salt to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Place the cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and enjoy while warm.