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-herb marinated chicken breast grilled to perfection and served with nutty quinoa and oven-roasted broccoli florets for a satisfyingly crisp finish.

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NUTRITION

332kcal
Protein
39.1g
Fat
9.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

Salt and Black 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 and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave if needed.

  • 7

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

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-herb marinated chicken breast grilled to perfection and served with nutty quinoa and oven-roasted broccoli florets for a satisfyingly crisp finish.

NUTRITION

332kcal
Protein
39.1g
Fat
9.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

Salt and Black Pepper to taste

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 and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave if needed.

  • 7

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