Name: Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Lemon Zest; 1/2 tsp Cracked Black Pepper; Pinch of Sea Salt

Grilled Lemon Pepper 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.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with cracked black pepper and lemon, served alongside fluffy quinoa and roasted broccoli with a bright, zesty finish.

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NUTRITION

Protein

47.1g

Fat

19.5g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Lemon Zest

1/2 tsp Cracked Black Pepper

Pinch of Sea Salt

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, lemon zest, and cracked black pepper in a small bowl.
5
Brush the lemon pepper marinade over the chicken breast, ensuring it is evenly coated.
6
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 3 minutes before slicing to keep it juicy.
8
Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.