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-marinated chicken breast grilled to perfection, served with nutty quinoa and oven-roasted broccoli topped with a jammy soft-boiled egg.

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NUTRITION

307kcal
Protein
33.5g
Fat
11.1g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/3 cup cooked Quinoa

1 cup Broccoli florets

1 Large Egg

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Marinate the chicken breast in lemon juice and dried oregano for 15 minutes.

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then roast at 400°F until the edges are charred.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    Bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6.5 minutes for a jammy yolk.

  • 5

    Transfer the egg to an ice bath, peel, and slice in half.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced chicken, then finish with the egg halves.

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-marinated chicken breast grilled to perfection, served with nutty quinoa and oven-roasted broccoli topped with a jammy soft-boiled egg.

NUTRITION

307kcal
Protein
33.5g
Fat
11.1g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/3 cup cooked Quinoa

1 cup Broccoli florets

1 Large Egg

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Marinate the chicken breast in lemon juice and dried oregano for 15 minutes.

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then roast at 400°F until the edges are charred.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    Bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6.5 minutes for a jammy yolk.

  • 5

    Transfer the egg to an ice bath, peel, and slice in half.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced chicken, then finish with the egg halves.