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

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

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NUTRITION

335kcal
Protein
36.4g
Fat
8.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4.3 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 of the olive oil, sea salt, and black pepper, then roast for 18 minutes until the edges are charred.

  • 3

    Whisk together the remaining olive oil, lemon juice, and a pinch of dried oregano to create a quick marinade.

  • 4

    Coat the chicken breast in the marinade and grill over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Warm the pre-cooked quinoa and serve it in a bowl topped with 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

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

NUTRITION

335kcal
Protein
36.4g
Fat
8.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4.3 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 of the olive oil, sea salt, and black pepper, then roast for 18 minutes until the edges are charred.

  • 3

    Whisk together the remaining olive oil, lemon juice, and a pinch of dried oregano to create a quick marinade.

  • 4

    Coat the chicken breast in the marinade and grill over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Warm the pre-cooked quinoa and serve it in a bowl topped with the sliced chicken and roasted broccoli.