Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled to perfection and served with nutty quinoa and florets of oven-roasted broccoli for a satisfying, charred finish.

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NUTRITION

404kcal
Protein
43.8g
Fat
12.9g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, oregano, salt, and pepper in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

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

  • 8

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Serve the grilled chicken alongside the roasted broccoli and quinoa for a perfectly balanced meal.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled to perfection and served with nutty quinoa and florets of oven-roasted broccoli for a satisfying, charred finish.

NUTRITION

404kcal
Protein
43.8g
Fat
12.9g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

    Whisk together the lemon juice, half of the olive oil, oregano, salt, and pepper in a small bowl to create a marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

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

  • 8

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 9

    Serve the grilled chicken alongside the roasted broccoli and quinoa for a perfectly balanced meal.