Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside nutty quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
38.9g
Fat
13g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups fresh broccoli florets

1.5 teaspoons extra virgin olive oil

1/2 teaspoon garlic powder

1/2 fresh lemon

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, garlic powder, salt, and 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 charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining half teaspoon of olive oil, lemon juice, salt, and pepper.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Fluff the pre-cooked quinoa with a fork and serve alongside the sliced chicken and roasted broccoli.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside nutty quinoa and oven-roasted broccoli florets with a hint of toasted garlic.

NUTRITION

384kcal
Protein
38.9g
Fat
13g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups fresh broccoli florets

1.5 teaspoons extra virgin olive oil

1/2 teaspoon garlic powder

1/2 fresh lemon

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, garlic powder, salt, and 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 charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining half teaspoon of olive oil, lemon juice, salt, and pepper.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Fluff the pre-cooked quinoa with a fork and serve alongside the sliced chicken and roasted broccoli.