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

Tender grilled chicken breast served over a bed of fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a touch of charred garlic.

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NUTRITION

399kcal
Protein
36.7g
Fat
13g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 one teaspoon of olive oil and the minced garlic, 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, season the chicken breast with a pinch of sea salt and black pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and sliced chicken.

  • 9

    Drizzle the remaining half teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.

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

Tender grilled chicken breast served over a bed of fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a touch of charred garlic.

NUTRITION

399kcal
Protein
36.7g
Fat
13g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 one teaspoon of olive oil and the minced garlic, 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, season the chicken breast with a pinch of sea salt and black pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and sliced chicken.

  • 9

    Drizzle the remaining half teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.