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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli for a smoky finish.

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NUTRITION

432kcal
Protein
56.7g
Fat
9.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

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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 sea salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and warm it through if necessary.

  • 5

    Slice the chicken and serve alongside the quinoa and roasted broccoli, drizzling with the remaining olive oil and a squeeze of fresh lemon if desired.

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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli for a smoky finish.

NUTRITION

432kcal
Protein
56.7g
Fat
9.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

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 sea salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and warm it through if necessary.

  • 5

    Slice the chicken and serve alongside the quinoa and roasted broccoli, drizzling with the remaining olive oil and a squeeze of fresh lemon if desired.