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

Herb-marinated chicken breast grilled to perfection and served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

575kcal
Protein
65g
Fat
22.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

9 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a grill or grill pan over medium-high heat.

  • 2

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

  • 3

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

  • 4

    In a small bowl, whisk together the remaining olive oil, minced garlic, dried oregano, and a pinch of salt.

  • 5

    Brush the chicken breast with the herb oil mixture and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken rests for a few minutes, fluff the pre-cooked quinoa and warm it if necessary.

  • 7

    Slice the chicken and serve it alongside the quinoa and roasted broccoli.

  • 8

    Drizzle the entire plate with fresh lemon juice before serving for a bright, clean finish.

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

Herb-marinated chicken breast grilled to perfection and served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

575kcal
Protein
65g
Fat
22.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

9 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a grill or grill pan over medium-high heat.

  • 2

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

  • 3

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

  • 4

    In a small bowl, whisk together the remaining olive oil, minced garlic, dried oregano, and a pinch of salt.

  • 5

    Brush the chicken breast with the herb oil mixture and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    While the chicken rests for a few minutes, fluff the pre-cooked quinoa and warm it if necessary.

  • 7

    Slice the chicken and serve it alongside the quinoa and roasted broccoli.

  • 8

    Drizzle the entire plate with fresh lemon juice before serving for a bright, clean finish.