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-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets and a hint of smoky charred edges.

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NUTRITION

416kcal
Protein
43.6g
Fat
14.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, minced garlic, and oregano in a small bowl.

  • 2

    Add the chicken breast to the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining olive oil and a pinch of salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly browned and tender.

  • 5

    While the broccoli roasts, prepare the quinoa according to package directions until the water is absorbed and the grains are fluffy.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Slice the grilled chicken and serve it over a bed of quinoa alongside the 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-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets and a hint of smoky charred edges.

NUTRITION

416kcal
Protein
43.6g
Fat
14.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, minced garlic, and oregano in a small bowl.

  • 2

    Add the chicken breast to the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your oven to 400°F and toss the broccoli florets with the remaining olive oil and a pinch of salt.

  • 4

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly browned and tender.

  • 5

    While the broccoli roasts, prepare the quinoa according to package directions until the water is absorbed and the grains are fluffy.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Slice the grilled chicken and serve it over a bed of quinoa alongside the roasted broccoli.