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 over fluffy quinoa with charred, oven-roasted broccoli florets.

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NUTRITION

393kcal
Protein
40.5g
Fat
13g
Carbs
30.1g

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

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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 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of garlic powder to marinate the chicken breast.

  • 5

    Grill the chicken breast over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over a bed of warm, fluffy quinoa alongside the roasted broccoli florets.

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 over fluffy quinoa with charred, oven-roasted broccoli florets.

NUTRITION

393kcal
Protein
40.5g
Fat
13g
Carbs
30.1g

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

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 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of garlic powder to marinate the chicken breast.

  • 5

    Grill the chicken breast over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over a bed of warm, fluffy quinoa alongside the roasted broccoli florets.