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 a bed of fluffy quinoa with tender roasted broccoli, finished with a bright and zesty lemon squeeze.

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NUTRITION

399kcal
Protein
37.7g
Fat
14.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, boneless and skinless

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

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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 1 teaspoon of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly browned and crispy.

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in 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, then top with 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

Lemon-marinated chicken breast grilled until juicy and served over a bed of fluffy quinoa with tender roasted broccoli, finished with a bright and zesty lemon squeeze.

NUTRITION

399kcal
Protein
37.7g
Fat
14.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, boneless and skinless

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly browned and crispy.

  • 4

    While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in 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, then top with the sliced grilled chicken and roasted broccoli.