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 lemon-herb chicken breast grilled to perfection, served over fluffy quinoa with a side of charred roasted broccoli.

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NUTRITION

479kcal
Protein
40.4g
Fat
19.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing.

  • 8

    Fluff the pre-cooked quinoa and serve it as a base for the sliced chicken and roasted 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 lemon-herb chicken breast grilled to perfection, served over fluffy quinoa with a side of charred roasted broccoli.

NUTRITION

479kcal
Protein
40.4g
Fat
19.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing.

  • 8

    Fluff the pre-cooked quinoa and serve it as a base for the sliced chicken and roasted broccoli.