Grilled Chicken Breast with Roasted Brussels Sprouts 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 Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Brussels Sprouts and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside nutty quinoa and Brussels sprouts roasted until they are perfectly caramelized.

Try 7 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
42.1g
Fat
27.4g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Chicken Breast

1 cup Cooked Quinoa

1 cup Brussels Sprouts

1.5 tablespoons Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the trimmed and halved Brussels sprouts with half of the olive oil, salt, and pepper, then spread them in a single layer on the sheet.

  • 3

    Roast the sprouts for 20-25 minutes until tender and browned.

  • 4

    While the sprouts roast, rinse the quinoa and cook it in water or broth according to package directions until fluffy.

  • 5

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

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and brush with the remaining olive oil.

  • 7

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

  • 8

    Slice the chicken and serve it over the quinoa with the roasted sprouts on the side, finishing with a squeeze of fresh lemon juice.

Grilled Chicken Breast with Roasted Brussels Sprouts 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 Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Brussels Sprouts and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside nutty quinoa and Brussels sprouts roasted until they are perfectly caramelized.

NUTRITION

588kcal
Protein
42.1g
Fat
27.4g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Chicken Breast

1 cup Cooked Quinoa

1 cup Brussels Sprouts

1.5 tablespoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the trimmed and halved Brussels sprouts with half of the olive oil, salt, and pepper, then spread them in a single layer on the sheet.

  • 3

    Roast the sprouts for 20-25 minutes until tender and browned.

  • 4

    While the sprouts roast, rinse the quinoa and cook it in water or broth according to package directions until fluffy.

  • 5

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

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and brush with the remaining olive oil.

  • 7

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

  • 8

    Slice the chicken and serve it over the quinoa with the roasted sprouts on the side, finishing with a squeeze of fresh lemon juice.