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

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NUTRITION

392kcal
Protein
43.1g
Fat
12.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper on the prepared 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 your favorite dried herbs in a small bowl.

  • 5

    Brush the chicken breast with the lemon mixture and season with a pinch of salt.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 9

    Plate the quinoa and top with the sliced 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

392kcal
Protein
43.1g
Fat
12.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper on the prepared 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 your favorite dried herbs in a small bowl.

  • 5

    Brush the chicken breast with the lemon mixture and season with a pinch of salt.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 9

    Plate the quinoa and top with the sliced chicken and roasted broccoli.