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 florets with a hint of toasted garlic.

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NUTRITION

491kcal
Protein
55.3g
Fat
13.5g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1.6 ounces dry Quinoa

1 cup Broccoli florets

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare 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 the edges are slightly charred.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.

  • 4

    Season the chicken breast with salt, pepper, and dried herbs. Heat a grill or grill pan over medium-high heat and lightly brush with the remaining oil.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing, then serve alongside the quinoa and roasted broccoli.

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 florets with a hint of toasted garlic.

NUTRITION

491kcal
Protein
55.3g
Fat
13.5g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1.6 ounces dry Quinoa

1 cup Broccoli florets

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare 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 the edges are slightly charred.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.

  • 4

    Season the chicken breast with salt, pepper, and dried herbs. Heat a grill or grill pan over medium-high heat and lightly brush with the remaining oil.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing, then serve alongside the quinoa and roasted broccoli.