Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Boneless Skinless Chicken Breast; 2/3 cup Cooked Quinoa; 1 cup Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with oven-roasted broccoli florets and a hint of smoky charred edges.

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NUTRITION

Protein

43.6g

Fat

14.3g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Garlic Powder

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PREPARATION

1
In a small bowl, whisk together the lemon juice, garlic powder, and one teaspoon of olive oil to create a marinade.
2
Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it sit for at least 15 minutes.
3
Preheat your oven to 400°F and line a baking sheet with parchment paper.
4
Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
5
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
6
While the broccoli roasts, heat a grill or grill pan over medium-high heat.
7
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
8
Let the chicken rest for 5 minutes before slicing.
9
Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.