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 nutty quinoa with tender roasted broccoli and a bright, zesty finish.

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NUTRITION

405kcal
Protein
42.5g
Fat
14.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Whisk together the lemon juice, one teaspoon of olive oil, garlic powder, salt, and pepper in a small bowl.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining teaspoon of olive oil on a parchment-lined baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, heat a grill or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not already prepared, simmer quinoa in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken and serve it over the bed of quinoa alongside the roasted broccoli florets.

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 nutty quinoa with tender roasted broccoli and a bright, zesty finish.

NUTRITION

405kcal
Protein
42.5g
Fat
14.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Whisk together the lemon juice, one teaspoon of olive oil, garlic powder, salt, and pepper in a small bowl.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining teaspoon of olive oil on a parchment-lined baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, heat a grill or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not already prepared, simmer quinoa in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken and serve it over the bed of quinoa alongside the roasted broccoli florets.