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 with oven-roasted broccoli and fluffy quinoa for a satisfying, nutrient-dense lunch with a hint of smoky char.

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NUTRITION

329kcal
Protein
39.8g
Fat
10.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Boneless Skinless Chicken Breast

1.5 cups Broccoli Florets

1/3 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

Lemon zest, dried oregano, and sea salt to taste

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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 half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken breast with lemon zest, dried oregano, and a pinch of salt.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with the remaining olive oil.

  • 6

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the grilled chicken alongside the roasted broccoli and quinoa, finishing with a squeeze of fresh lemon juice if desired.

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 with oven-roasted broccoli and fluffy quinoa for a satisfying, nutrient-dense lunch with a hint of smoky char.

NUTRITION

329kcal
Protein
39.8g
Fat
10.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Boneless Skinless Chicken Breast

1.5 cups Broccoli Florets

1/3 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

Lemon zest, dried oregano, and sea salt to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken breast with lemon zest, dried oregano, and a pinch of salt.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with the remaining olive oil.

  • 6

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the grilled chicken alongside the roasted broccoli and quinoa, finishing with a squeeze of fresh lemon juice if desired.