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 charred roasted broccoli for a smoky finish.

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NUTRITION

416kcal
Protein
42.1g
Fat
16.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

1/2 tsp Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper.

  • 3

    Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are crispy and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon-herb marinade and let it sit for 5 minutes.

  • 6

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    Slice the grilled chicken and serve it over the fluffy quinoa alongside the 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 charred roasted broccoli for a smoky finish.

NUTRITION

416kcal
Protein
42.1g
Fat
16.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

1/2 tsp Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper.

  • 3

    Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are crispy and slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 5

    Coat the chicken breast in the lemon-herb marinade and let it sit for 5 minutes.

  • 6

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    Slice the grilled chicken and serve it over the fluffy quinoa alongside the roasted broccoli.