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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa alongside florets of charred roasted broccoli.

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NUTRITION

432kcal
Protein
39.5g
Fat
19.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 tbsp Lemon Juice

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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 half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, minced garlic, and lemon juice to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.

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

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa alongside florets of charred roasted broccoli.

NUTRITION

432kcal
Protein
39.5g
Fat
19.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, minced garlic, and lemon juice to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.