Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tsp Extra Virgin Olive Oil; 1/2 Lemon (juiced); Salt, black pepper, and dried oregano to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli for a satisfying, smoky finish.

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NUTRITION

Protein

40.6g

Fat

14.9g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

Salt, black pepper, and dried oregano 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 1 teaspoon of olive oil, salt, and 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 charred.
4
While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
5
Coat the chicken breast in the lemon-herb marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Let the chicken rest for 3 minutes before slicing it into strips.
7
Fluff the pre-cooked quinoa with a fork and place it in a bowl.
8
Top the quinoa with the sliced grilled chicken and the roasted broccoli florets.