Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

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NUTRITION

352kcal
Protein
37g
Fat
10.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

Salt, pepper, and dried oregano to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a baking sheet.

  • 3

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

  • 4

    Season the chicken breast with the remaining olive oil, dried oregano, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing into strips.

  • 7

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli.

  • 8

    Finish with a squeeze of fresh lemon juice for brightness.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

NUTRITION

352kcal
Protein
37g
Fat
10.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

Salt, pepper, and dried oregano to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a baking sheet.

  • 3

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

  • 4

    Season the chicken breast with the remaining olive oil, dried oregano, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing into strips.

  • 7

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli.

  • 8

    Finish with a squeeze of fresh lemon juice for brightness.