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

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and charred roasted broccoli, finished with a bright squeeze of fresh lemon.

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NUTRITION

426kcal
Protein
43g
Fat
11.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 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 slightly charred and tender.

  • 4

    While broccoli roasts, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic marinade and let it sit for 5 minutes.

  • 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

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.

  • 9

    Garnish with an extra squeeze of lemon and fresh cracked black pepper 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

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and charred roasted broccoli, finished with a bright squeeze of fresh lemon.

NUTRITION

426kcal
Protein
43g
Fat
11.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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 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 slightly charred and tender.

  • 4

    While broccoli roasts, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic marinade and let it sit for 5 minutes.

  • 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

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.

  • 9

    Garnish with an extra squeeze of lemon and fresh cracked black pepper if desired.