Name: Grilled Chicken Breast with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.54 cup Cooked Quinoa; 1.5 cups Broccoli florets; 1.5 tsp Extra Virgin Olive Oil; 1/2 Lemon, juiced and zested; 1/2 tsp Dried Oregano; Salt and pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Grilled lemon-herb chicken served over fluffy quinoa and oven-roasted broccoli florets with crisp charred edges.

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NUTRITION

Protein

43.1g

Fat

13g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.54 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced and zested

1/2 tsp Dried Oregano

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
Season the chicken breast with lemon zest, dried oregano, salt, and pepper.
5
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining olive oil.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before slicing into strips.
8
Warm the pre-cooked quinoa and divide it into a bowl, topping it with the roasted broccoli and sliced chicken.
9
Finish with a squeeze of fresh lemon juice and serve immediately.