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

Lemon-marinated chicken breast grilled and served with fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.

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NUTRITION

384kcal
Protein
41.1g
Fat
13g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1 clove Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, minced garlic, salt, and pepper on the baking sheet.

  • 3

    Roast the broccoli for 15 to 18 minutes until tender and the edges start to brown.

  • 4

    While the broccoli roasts, whisk together the remaining half teaspoon of oil, lemon juice, and a pinch of salt and pepper to create a marinade.

  • 5

    Coat the chicken breast in the marinade and let it sit for 5 minutes.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the warm quinoa and 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

Lemon-marinated chicken breast grilled and served with fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.

NUTRITION

384kcal
Protein
41.1g
Fat
13g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, minced garlic, salt, and pepper on the baking sheet.

  • 3

    Roast the broccoli for 15 to 18 minutes until tender and the edges start to brown.

  • 4

    While the broccoli roasts, whisk together the remaining half teaspoon of oil, lemon juice, and a pinch of salt and pepper to create a marinade.

  • 5

    Coat the chicken breast in the marinade and let it sit for 5 minutes.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the warm quinoa and roasted broccoli.