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 alongside fluffy quinoa and charred broccoli for a satisfying, smoky finish.

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NUTRITION

415kcal
Protein
40.9g
Fat
15g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 1/2 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, dried oregano, salt, and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and lightly coat with oil spray if needed.

  • 6

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

  • 7

    In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.

  • 8

    Slice the grilled chicken and serve it over the fluffy quinoa alongside the roasted broccoli, drizzling the lemon-oil mixture over the entire plate before serving.

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 alongside fluffy quinoa and charred broccoli for a satisfying, smoky finish.

NUTRITION

415kcal
Protein
40.9g
Fat
15g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 1/2 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with garlic powder, dried oregano, salt, and pepper.

  • 5

    Heat a grill or grill pan over medium-high heat and lightly coat with oil spray if needed.

  • 6

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

  • 7

    In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.

  • 8

    Slice the grilled chicken and serve it over the fluffy quinoa alongside the roasted broccoli, drizzling the lemon-oil mixture over the entire plate before serving.