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-garlic chicken breast grilled to juicy perfection, served over fluffy quinoa with oven-roasted broccoli florets and a hint of charred lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
42.2g
Fat
13.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

100 grams Cooked Quinoa

150 grams Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-garlic mixture and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Place the warm cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli, and finish with an extra squeeze of fresh lemon if desired.

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-garlic chicken breast grilled to juicy perfection, served over fluffy quinoa with oven-roasted broccoli florets and a hint of charred lemon.

NUTRITION

415kcal
Protein
42.2g
Fat
13.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

100 grams Cooked Quinoa

150 grams Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-garlic mixture and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Place the warm cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli, and finish with an extra squeeze of fresh lemon if desired.