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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and oven-roasted broccoli with a hint of toasted garlic.

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NUTRITION

406kcal
Protein
42.5g
Fat
13.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of 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, ensure your quinoa is cooked according to package instructions using water or a low-sodium vegetable broth for extra flavor.

  • 5

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

  • 6

    Heat a grill pan over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.

  • 7

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 9

    In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice.

  • 10

    Fluff the quinoa with a fork and toss it with the lemon-oil dressing.

  • 11

    Plate the quinoa and roasted broccoli, then top with the sliced grilled chicken.

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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and oven-roasted broccoli with a hint of toasted garlic.

NUTRITION

406kcal
Protein
42.5g
Fat
13.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of 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, ensure your quinoa is cooked according to package instructions using water or a low-sodium vegetable broth for extra flavor.

  • 5

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

  • 6

    Heat a grill pan over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.

  • 7

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 9

    In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice.

  • 10

    Fluff the quinoa with a fork and toss it with the lemon-oil dressing.

  • 11

    Plate the quinoa and roasted broccoli, then top with the sliced grilled chicken.