This grilled chicken breast with roasted broccoli and quinoa delivers 42g of protein per serving, making it a go-to meal for anyone tracking macros. The chicken cooks in minutes on a hot grill while the broccoli roasts until crispy-edged, and the quinoa provides a complete protein base with complex carbs that keep you full.
Recipe
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Nutrition Per Serving
425Calories
42gProtein
35gCarbs
10gFat
Ingredients
- 600g chicken breast, pounded to even thickness
- 1 cup quinoa, uncooked
- 2 cups broccoli florets
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp kosher salt, divided
- Β½ tsp black pepper, divided
- Β½ tsp garlic powder
- Β½ tsp paprika
- 2 cups low-sodium chicken broth
- 1 tbsp fresh lemon juice
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Instructions
- Cook quinoa according to package directions using the chicken broth instead of water, then fluff with a fork and set aside.
- While the quinoa cooks, preheat a grill or grill pan to medium-high heat.
- Toss broccoli florets with 1 tbsp olive oil, Β½ tsp salt, ΒΌ tsp black pepper, and the minced garlic in a bowl.
- Spread the broccoli on a baking sheet and roast at 425Β°F for 15β18 minutes, stirring halfway through, until the florets are tender with crispy edges.
- Season the chicken breasts on both sides with garlic powder, paprika, Β½ tsp salt, and ΒΌ tsp black pepper.
- Brush the grill grates with the remaining 1 tbsp olive oil, then grill the chicken for 6β7 minutes per side (depending on thickness) until golden with light char marks and the internal temperature reaches 165Β°F.
- Let the chicken rest for 3 minutes, then drizzle with lemon juice.
- Divide the quinoa among four plates, top with a grilled chicken breast, and serve with the roasted broccoli on the side.
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