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

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

489kcal
Protein
47.3g
Fat
20.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

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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, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and dried oregano.

  • 5

    Place the chicken breast in a shallow dish and coat thoroughly with the lemon-herb marinade, letting it sit for at least 10 minutes.

  • 6

    Heat a grill or grill pan over medium-high heat and lightly grease with a touch of oil if needed.

  • 7

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

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 9

    Slice the grilled chicken and serve it alongside the fluffy 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

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

489kcal
Protein
47.3g
Fat
20.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

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, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and dried oregano.

  • 5

    Place the chicken breast in a shallow dish and coat thoroughly with the lemon-herb marinade, letting it sit for at least 10 minutes.

  • 6

    Heat a grill or grill pan over medium-high heat and lightly grease with a touch of oil if needed.

  • 7

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

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 9

    Slice the grilled chicken and serve it alongside the fluffy quinoa and roasted broccoli.