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

Lemon-herb grilled chicken breast served alongside charred roasted broccoli and fluffy quinoa, paired with a side of tart fresh raspberries.

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NUTRITION

312kcal
Protein
35.5g
Fat
8.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup Broccoli Florets

1/3 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Raspberries

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PREPARATION

  • 1

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

  • 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 slightly charred and tender.

  • 4

    Season the chicken breast with lemon juice, dried oregano, and garlic powder.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Slice the grilled chicken and serve alongside the roasted broccoli and quinoa.

  • 9

    Place the fresh raspberries on the side of the plate as a refreshing, antioxidant-rich finish.

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

Lemon-herb grilled chicken breast served alongside charred roasted broccoli and fluffy quinoa, paired with a side of tart fresh raspberries.

NUTRITION

312kcal
Protein
35.5g
Fat
8.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup Broccoli Florets

1/3 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Raspberries

PREPARATION

  • 1

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

  • 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 slightly charred and tender.

  • 4

    Season the chicken breast with lemon juice, dried oregano, and garlic powder.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Slice the grilled chicken and serve alongside the roasted broccoli and quinoa.

  • 9

    Place the fresh raspberries on the side of the plate as a refreshing, antioxidant-rich finish.