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 chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

422kcal
Protein
42.8g
Fat
15.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, raw

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

Sea salt, black pepper, and dried oregano to taste

Fresh lemon wedge

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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 one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano.

  • 4

    Heat a grill pan over medium-high heat with the remaining teaspoon of olive oil and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

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

  • 6

    Plate the grilled chicken alongside the quinoa and roasted broccoli, finishing the dish with a bright squeeze of fresh lemon juice.

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 chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

422kcal
Protein
42.8g
Fat
15.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, raw

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

Sea salt, black pepper, and dried oregano to taste

Fresh lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano.

  • 4

    Heat a grill pan over medium-high heat with the remaining teaspoon of olive oil and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

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

  • 6

    Plate the grilled chicken alongside the quinoa and roasted broccoli, finishing the dish with a bright squeeze of fresh lemon juice.