Name: Grilled Chicken Breast with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 100 grams Asparagus; 50 grams Broccolini Tenderstems; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Roasted Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Asparagus and Quinoa

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with roasted asparagus and tenderstems, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.2g

Fat

14.7g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

100 grams Asparagus

50 grams Broccolini Tenderstems

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or grill pan to medium-high heat and preheat the oven to 400°F.
2
Toss the asparagus and broccolini tenderstems with one teaspoon of olive oil, salt, and pepper, then roast on a baking sheet for 12-15 minutes.
3
Season the chicken breast with the remaining teaspoon of olive oil, lemon juice, and a pinch of dried herbs like oregano.
4
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
5
While the chicken rests for a few minutes, fluff the pre-cooked quinoa with a fork.
6
Plate the quinoa topped with the sliced grilled chicken and the roasted vegetables, finishing with an extra squeeze of fresh lemon.