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 charred roasted broccoli, finished with a touch of smoky sea salt.

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NUTRITION

444kcal
Protein
42.6g
Fat
13.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

1 clove Garlic (minced)

Pinch of Dried Oregano

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and heat a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, whisk together half of the olive oil, lemon juice, minced garlic, and oregano.

  • 3

    Place the chicken breast in a shallow dish and coat with the lemon-garlic marinade, letting it sit for 10 minutes.

  • 4

    Toss the broccoli florets with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    While broccoli roasts, place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

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

  • 9

    Plate the quinoa as a base, top with the roasted broccoli and sliced grilled chicken, and finish 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli, finished with a touch of smoky sea salt.

NUTRITION

444kcal
Protein
42.6g
Fat
13.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

1 clove Garlic (minced)

Pinch of Dried Oregano

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and heat a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, whisk together half of the olive oil, lemon juice, minced garlic, and oregano.

  • 3

    Place the chicken breast in a shallow dish and coat with the lemon-garlic marinade, letting it sit for 10 minutes.

  • 4

    Toss the broccoli florets with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    While broccoli roasts, place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

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

  • 9

    Plate the quinoa as a base, top with the roasted broccoli and sliced grilled chicken, and finish with an extra squeeze of lemon if desired.