Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

Tender chicken breast roasted with fresh rosemary and thyme, served over fluffy quinoa and steamed broccoli with a dollop of cooling Greek yogurt.

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NUTRITION

396kcal
Protein
19g
Fat
22.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Nonfat Greek Yogurt

1.5 tablespoons Olive Oil

0.5 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking dish with parchment paper.

  • 2

    Rub the chicken breast with one tablespoon of olive oil and the dried rosemary.

  • 3

    Roast the chicken for 15 to 18 minutes until the internal temperature reaches 165°F, then let it rest for 5 minutes.

  • 4

    While the chicken is roasting, steam the broccoli florets over boiling water for about 5 minutes until they are vibrant green and tender-crisp.

  • 5

    Warm the pre-cooked quinoa and toss it with the remaining half tablespoon of olive oil and a pinch of sea salt.

  • 6

    Slice the rested chicken breast into thin strips.

  • 7

    Plate the quinoa and broccoli, top with the chicken, and add a dollop of Greek yogurt on the side for a creamy finish.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

Tender chicken breast roasted with fresh rosemary and thyme, served over fluffy quinoa and steamed broccoli with a dollop of cooling Greek yogurt.

NUTRITION

396kcal
Protein
19g
Fat
22.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Nonfat Greek Yogurt

1.5 tablespoons Olive Oil

0.5 teaspoon Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking dish with parchment paper.

  • 2

    Rub the chicken breast with one tablespoon of olive oil and the dried rosemary.

  • 3

    Roast the chicken for 15 to 18 minutes until the internal temperature reaches 165°F, then let it rest for 5 minutes.

  • 4

    While the chicken is roasting, steam the broccoli florets over boiling water for about 5 minutes until they are vibrant green and tender-crisp.

  • 5

    Warm the pre-cooked quinoa and toss it with the remaining half tablespoon of olive oil and a pinch of sea salt.

  • 6

    Slice the rested chicken breast into thin strips.

  • 7

    Plate the quinoa and broccoli, top with the chicken, and add a dollop of Greek yogurt on the side for a creamy finish.