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 with oven-roasted broccoli florets for a satisfying, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
53.5g
Fat
20.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water, then combine with 1/2 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    Whisk together the remaining olive oil, lemon juice, minced garlic, and black pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and grill over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Once the quinoa is cooked, fluff it with a fork and serve alongside the sliced grilled chicken and roasted broccoli.

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 with oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

497kcal
Protein
53.5g
Fat
20.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water, then combine with 1/2 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    Whisk together the remaining olive oil, lemon juice, minced garlic, and black pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and grill over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Once the quinoa is cooked, fluff it with a fork and serve alongside the sliced grilled chicken and roasted broccoli.