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 and served over fluffy quinoa with a side of tender roasted broccoli, finished with a sprinkle of toasted sea salt.

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NUTRITION

648kcal
Protein
59.3g
Fat
23g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/3 cup dry Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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, sea salt, and black pepper, then roast for 20 minutes until the edges are crisp.

  • 3

    Rinse the quinoa under cold water, then combine with 2/3 cup water in a small saucepan.

  • 4

    Bring the quinoa to a boil, then cover and simmer on low for 15 minutes until the water is absorbed and the grains are fluffy.

  • 5

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a bowl, then coat the chicken breast thoroughly.

  • 6

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

  • 7

    Slice the chicken and serve it over the fluffed quinoa with the roasted broccoli on the side.

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 and served over fluffy quinoa with a side of tender roasted broccoli, finished with a sprinkle of toasted sea salt.

NUTRITION

648kcal
Protein
59.3g
Fat
23g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/3 cup dry Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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, sea salt, and black pepper, then roast for 20 minutes until the edges are crisp.

  • 3

    Rinse the quinoa under cold water, then combine with 2/3 cup water in a small saucepan.

  • 4

    Bring the quinoa to a boil, then cover and simmer on low for 15 minutes until the water is absorbed and the grains are fluffy.

  • 5

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a bowl, then coat the chicken breast thoroughly.

  • 6

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

  • 7

    Slice the chicken and serve it over the fluffed quinoa with the roasted broccoli on the side.