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 tender roasted broccoli for a smoky finish.

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NUTRITION

361kcal
Protein
33g
Fat
13.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, one teaspoon of olive oil, and a pinch of sea salt and black pepper for at least 15 minutes.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with the remaining teaspoon of olive oil and a dash of salt.

  • 3

    Spread the broccoli on a parchment-lined baking sheet and roast for 15-20 minutes until the edges are golden and crisp.

  • 4

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 5

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F and the meat is no longer pink.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Place the warm, cooked quinoa in a bowl and 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 fluffy quinoa with tender roasted broccoli for a smoky finish.

NUTRITION

361kcal
Protein
33g
Fat
13.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, one teaspoon of olive oil, and a pinch of sea salt and black pepper for at least 15 minutes.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with the remaining teaspoon of olive oil and a dash of salt.

  • 3

    Spread the broccoli on a parchment-lined baking sheet and roast for 15-20 minutes until the edges are golden and crisp.

  • 4

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 5

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F and the meat is no longer pink.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Place the warm, cooked quinoa in a bowl and top with the sliced grilled chicken and roasted broccoli.