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 chicken breast marinated in lemon and oregano, grilled and served over fluffy quinoa with charred, roasted broccoli florets.

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NUTRITION

408kcal
Protein
43.5g
Fat
14g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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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 a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

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

  • 4

    Coat the chicken breast in the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Fluff the pre-cooked quinoa with a fork and serve it in a bowl topped with the sliced grilled chicken and the charred 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

Tender chicken breast marinated in lemon and oregano, grilled and served over fluffy quinoa with charred, roasted broccoli florets.

NUTRITION

408kcal
Protein
43.5g
Fat
14g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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 a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

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

  • 4

    Coat the chicken breast in the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Fluff the pre-cooked quinoa with a fork and serve it in a bowl topped with the sliced grilled chicken and the charred broccoli.