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

Grilled chicken breast marinated in lemon and garlic, served with fluffy quinoa and charred roasted broccoli florets, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

387kcal
Protein
40.4g
Fat
12.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 0.5 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until edges are slightly charred.

  • 3

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

  • 4

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

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Slice the grilled chicken and serve alongside the fluffy quinoa and roasted broccoli, garnishing with an extra lemon wedge if desired.

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

Grilled chicken breast marinated in lemon and garlic, served with fluffy quinoa and charred roasted broccoli florets, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

387kcal
Protein
40.4g
Fat
12.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 0.5 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until edges are slightly charred.

  • 3

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

  • 4

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

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Slice the grilled chicken and serve alongside the fluffy quinoa and roasted broccoli, garnishing with an extra lemon wedge if desired.