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-marinated chicken breast grilled until juicy, served with nutty quinoa and oven-roasted broccoli florets with a hint of charred garlic.

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NUTRITION

438kcal
Protein
42.4g
Fat
13.8g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.25 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 a teaspoon of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    In a small saucepan, combine the dry quinoa with half a cup of water or low-sodium vegetable broth, bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 4

    While quinoa cooks, whisk together the remaining olive oil, lemon juice, and a pinch of dried oregano to create a quick marinade for the chicken.

  • 5

    Brush the chicken breast with the marinade and grill on a preheated grill pan over medium-high heat for 6-7 minutes per side until fully cooked.

  • 6

    Fluff the quinoa with a fork and plate it alongside the grilled chicken and the roasted broccoli.

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-marinated chicken breast grilled until juicy, served with nutty quinoa and oven-roasted broccoli florets with a hint of charred garlic.

NUTRITION

438kcal
Protein
42.4g
Fat
13.8g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.25 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly browned.

  • 3

    In a small saucepan, combine the dry quinoa with half a cup of water or low-sodium vegetable broth, bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 4

    While quinoa cooks, whisk together the remaining olive oil, lemon juice, and a pinch of dried oregano to create a quick marinade for the chicken.

  • 5

    Brush the chicken breast with the marinade and grill on a preheated grill pan over medium-high heat for 6-7 minutes per side until fully cooked.

  • 6

    Fluff the quinoa with a fork and plate it alongside the grilled chicken and the roasted broccoli.