Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and oregano, grilled and served with fluffy quinoa and charred roasted broccoli.

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NUTRITION

404kcal
Protein
47.1g
Fat
11.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Salt and Pepper 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 half of the olive oil and a pinch of salt and pepper on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Season the chicken breast with salt and pepper, then brush with the lemon-herb marinade.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.

Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and oregano, grilled and served with fluffy quinoa and charred roasted broccoli.

NUTRITION

404kcal
Protein
47.1g
Fat
11.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Salt and Pepper to taste

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 and a pinch of salt and pepper on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Season the chicken breast with salt and pepper, then brush with the lemon-herb marinade.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken over the warm quinoa with the roasted broccoli on the side.