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 oven-roasted broccoli and a hint of charred garlic.

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NUTRITION

436kcal
Protein
64.7g
Fat
9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Chicken Breast

0.25 cup Cooked Quinoa

2 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Dried Oregano, Salt, and Pepper to taste

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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 half of the olive oil, minced garlic, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, dried oregano, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Plate the sliced chicken alongside the fluffy quinoa and charred broccoli, garnishing with an extra squeeze of lemon if desired.

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 oven-roasted broccoli and a hint of charred garlic.

NUTRITION

436kcal
Protein
64.7g
Fat
9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Chicken Breast

0.25 cup Cooked Quinoa

2 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Dried Oregano, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, dried oregano, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Plate the sliced chicken alongside the fluffy quinoa and charred broccoli, garnishing with an extra squeeze of lemon if desired.