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 until juicy and served with nutty quinoa and oven-roasted broccoli florets featuring crispy charred edges.

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NUTRITION

404kcal
Protein
44g
Fat
13g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining half teaspoon of olive oil with lemon juice and dried oregano.

  • 5

    Coat the chicken breast in the lemon and herb mixture.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the warm quinoa 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

Lemon-marinated chicken breast grilled until juicy and served with nutty quinoa and oven-roasted broccoli florets featuring crispy charred edges.

NUTRITION

404kcal
Protein
44g
Fat
13g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, whisk together the remaining half teaspoon of olive oil with lemon juice and dried oregano.

  • 5

    Coat the chicken breast in the lemon and herb mixture.

  • 6

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken alongside the warm quinoa and roasted broccoli.