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-herb grilled chicken served over fluffy quinoa and oven-roasted broccoli florets, finished with a drizzle of rich extra virgin olive oil and toasted pine nuts.

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NUTRITION

647kcal
Protein
41.9g
Fat
34.5g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Pine Nuts

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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 cracked black pepper.

  • 3

    Roast the broccoli for 18-20 minutes until the edges are slightly charred and tender.

  • 4

    Season the chicken breast with lemon zest, dried oregano, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes until golden and fragrant.

  • 7

    Place the cooked quinoa in a bowl and top with the sliced grilled chicken and roasted broccoli.

  • 8

    Drizzle with the remaining olive oil and garnish with the toasted pine nuts before serving.

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-herb grilled chicken served over fluffy quinoa and oven-roasted broccoli florets, finished with a drizzle of rich extra virgin olive oil and toasted pine nuts.

NUTRITION

647kcal
Protein
41.9g
Fat
34.5g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Pine Nuts

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 cracked black pepper.

  • 3

    Roast the broccoli for 18-20 minutes until the edges are slightly charred and tender.

  • 4

    Season the chicken breast with lemon zest, dried oregano, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes until golden and fragrant.

  • 7

    Place the cooked quinoa in a bowl and top with the sliced grilled chicken and roasted broccoli.

  • 8

    Drizzle with the remaining olive oil and garnish with the toasted pine nuts before serving.