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

Flame-grilled chicken breast marinated in lemon and herbs, served over a bed of fluffy quinoa with roasted broccoli florets and a touch of smoky char.

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NUTRITION

392kcal
Protein
39.3g
Fat
14.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces raw Chicken Breast

1/2 cup cooked Quinoa

1 cup raw Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

  • 3

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

  • 4

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

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 6

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

  • 7

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

  • 8

    Plate the fluffy quinoa, top with the sliced grilled chicken, and serve alongside the roasted broccoli.

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

Flame-grilled chicken breast marinated in lemon and herbs, served over a bed of fluffy quinoa with roasted broccoli florets and a touch of smoky char.

NUTRITION

392kcal
Protein
39.3g
Fat
14.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces raw Chicken Breast

1/2 cup cooked Quinoa

1 cup raw Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

  • 3

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

  • 4

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

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 6

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

  • 7

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

  • 8

    Plate the fluffy quinoa, top with the sliced grilled chicken, and serve alongside the roasted broccoli.