Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

420kcal
Protein
35.1g
Fat
14.9g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.

  • 4

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

  • 5

    Coat the chicken breast in the lemon-herb mixture and season with black pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.

Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

420kcal
Protein
35.1g
Fat
14.9g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.

  • 4

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

  • 5

    Coat the chicken breast in the lemon-herb mixture and season with black pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.