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 to perfection and served over fluffy quinoa with oven-roasted broccoli florets featuring a lovely charred finish.

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NUTRITION

484kcal
Protein
47.1g
Fat
20.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, pepper, and dried oregano to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with salt and pepper.

  • 6

    Grill the chicken over medium-high heat 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 it into strips.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the 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 to perfection and served over fluffy quinoa with oven-roasted broccoli florets featuring a lovely charred finish.

NUTRITION

484kcal
Protein
47.1g
Fat
20.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, pepper, and dried oregano to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with salt and pepper.

  • 6

    Grill the chicken over medium-high heat 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 it into strips.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.