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 lemon-herb grilled chicken served over fluffy quinoa and oven-roasted broccoli florets with a satisfying charred finish.

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NUTRITION

343kcal
Protein
31.4g
Fat
12.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, boneless and skinless

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-18 minutes until the edges are lightly charred.

  • 3

    Season the chicken breast with the remaining 0.5 teaspoon of olive oil, dried oregano, salt, and pepper.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, fluff the pre-cooked quinoa in a small bowl and stir in the fresh lemon juice.

  • 6

    Slice the chicken into strips and 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 lemon-herb grilled chicken served over fluffy quinoa and oven-roasted broccoli florets with a satisfying charred finish.

NUTRITION

343kcal
Protein
31.4g
Fat
12.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, boneless and skinless

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-18 minutes until the edges are lightly charred.

  • 3

    Season the chicken breast with the remaining 0.5 teaspoon of olive oil, dried oregano, salt, and pepper.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, fluff the pre-cooked quinoa in a small bowl and stir in the fresh lemon juice.

  • 6

    Slice the chicken into strips and serve alongside the quinoa and roasted broccoli.