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

Grilled chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright squeeze of zesty lemon.

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NUTRITION

402kcal
Protein
39.4g
Fat
10.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and heat a grill pan over medium-high heat.

  • 2

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

  • 3

    Rinse quinoa and combine with 1/2 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes until water is absorbed.

  • 4

    Season chicken with salt, pepper, and garlic powder, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Fluff quinoa with a fork and serve with the sliced chicken and roasted broccoli, finishing with a fresh squeeze of lemon juice.

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

Grilled chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright squeeze of zesty lemon.

NUTRITION

402kcal
Protein
39.4g
Fat
10.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and heat a grill pan over medium-high heat.

  • 2

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

  • 3

    Rinse quinoa and combine with 1/2 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes until water is absorbed.

  • 4

    Season chicken with salt, pepper, and garlic powder, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Fluff quinoa with a fork and serve with the sliced chicken and roasted broccoli, finishing with a fresh squeeze of lemon juice.