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

Tender lemon-herb marinated chicken breast grilled to perfection, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

380kcal
Protein
41.5g
Fat
10.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of 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, dried oregano, salt, and pepper in a small bowl.

  • 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 small baking sheet with parchment paper.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are golden and slightly crisp.

  • 6

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

  • 7

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

  • 8

    Remove the chicken from the heat and let it rest for 5 minutes before slicing.

  • 9

    Fluff the pre-cooked quinoa and serve it alongside the sliced chicken and roasted broccoli.

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

Tender lemon-herb marinated chicken breast grilled to perfection, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

380kcal
Protein
41.5g
Fat
10.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 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 small baking sheet with parchment paper.

  • 4

    Toss the broccoli florets with the remaining olive oil and a pinch of sea salt on the baking sheet.

  • 5

    Roast the broccoli for 15-20 minutes until the edges are golden and slightly crisp.

  • 6

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

  • 7

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

  • 8

    Remove the chicken from the heat and let it rest for 5 minutes before slicing.

  • 9

    Fluff the pre-cooked quinoa and serve it alongside the sliced chicken and roasted broccoli.