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 and roasted broccoli served over a bed of fluffy quinoa with a squeeze of zesty lemon.

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NUTRITION

426kcal
Protein
41.7g
Fat
12.5g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Rinse quinoa and cook in water according to package directions until fluffy.

  • 3

    Toss broccoli florets with half the olive oil, salt, and pepper, then roast for 15-20 minutes until edges are charred.

  • 4

    Season chicken breast with garlic powder and herbs, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 5

    Assemble the bowl by layering quinoa, roasted broccoli, and sliced chicken, then drizzle with remaining oil and fresh lemon juice.

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 and roasted broccoli served over a bed of fluffy quinoa with a squeeze of zesty lemon.

NUTRITION

426kcal
Protein
41.7g
Fat
12.5g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Rinse quinoa and cook in water according to package directions until fluffy.

  • 3

    Toss broccoli florets with half the olive oil, salt, and pepper, then roast for 15-20 minutes until edges are charred.

  • 4

    Season chicken breast with garlic powder and herbs, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 5

    Assemble the bowl by layering quinoa, roasted broccoli, and sliced chicken, then drizzle with remaining oil and fresh lemon juice.