Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled and served over fluffy quinoa with roasted broccoli florets, finished with a drizzle of olive oil and charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
40.6g
Fat
15g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 Lemon, juiced

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets in a bowl with one teaspoon of olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the broccoli on the prepared baking sheet and roast for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli roasts, season the chicken breast with lemon juice, salt, and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not already prepared, simmer quinoa in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken and serve it in a bowl with the quinoa and roasted broccoli, drizzling the remaining teaspoon of olive oil over the top.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled and served over fluffy quinoa with roasted broccoli florets, finished with a drizzle of olive oil and charred edges.

NUTRITION

407kcal
Protein
40.6g
Fat
15g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 Lemon, juiced

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets in a bowl with one teaspoon of olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the broccoli on the prepared baking sheet and roast for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli roasts, season the chicken breast with lemon juice, salt, and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not already prepared, simmer quinoa in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken and serve it in a bowl with the quinoa and roasted broccoli, drizzling the remaining teaspoon of olive oil over the top.