Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Breast; 3/4 cup Cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced; 1/2 tsp Dried Oregano; Sea salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets finished with a squeeze of charred lemon.

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NUTRITION

Protein

42.7g

Fat

16g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.
2
Toss the broccoli florets on a baking sheet with 1 teaspoon of olive oil, minced garlic, salt, and pepper.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly crispy.
4
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
5
Brush the chicken breast with the lemon-herb marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
6
Let the chicken rest for 3 minutes before slicing.
7
Place the fluffy cooked quinoa on a plate, top with the sliced grilled chicken, and serve alongside the roasted broccoli.