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-herb marinated chicken breast grilled to perfection, served with fluffy quinoa and tender broccoli florets with a savory charred finish.

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NUTRITION

416kcal
Protein
39.4g
Fat
14.9g
Carbs
31.1g

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 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, and garlic powder.

  • 4

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio until all liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken and serve it alongside the warm quinoa and charred 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-herb marinated chicken breast grilled to perfection, served with fluffy quinoa and tender broccoli florets with a savory charred finish.

NUTRITION

416kcal
Protein
39.4g
Fat
14.9g
Carbs
31.1g

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 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk together the remaining olive oil, lemon juice, and garlic powder.

  • 4

    Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio until all liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken and serve it alongside the warm quinoa and charred roasted broccoli.