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 to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a touch of charred lemon.

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NUTRITION

403kcal
Protein
43.4g
Fat
13.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the broccoli.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, a pinch of salt, and pepper on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly crispy and tender.

  • 4

    While the broccoli roasts, cook the quinoa according to package directions if not using pre-cooked quinoa.

  • 5

    Season the chicken breast with garlic powder, salt, pepper, and the lemon juice.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining 0.5 teaspoon of olive oil.

  • 7

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes to lock in the juices before slicing into strips.

  • 9

    Plate the sliced chicken over a bed of fluffy quinoa with the roasted broccoli on the side.

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 to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a touch of charred lemon.

NUTRITION

403kcal
Protein
43.4g
Fat
13.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the broccoli.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, a pinch of salt, and pepper on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly crispy and tender.

  • 4

    While the broccoli roasts, cook the quinoa according to package directions if not using pre-cooked quinoa.

  • 5

    Season the chicken breast with garlic powder, salt, pepper, and the lemon juice.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining 0.5 teaspoon of olive oil.

  • 7

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes to lock in the juices before slicing into strips.

  • 9

    Plate the sliced chicken over a bed of fluffy quinoa with the roasted broccoli on the side.