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

Grilled lemon-marinated chicken breast served over fluffy quinoa with garlic-roasted broccoli florets for a satisfying crunch.

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NUTRITION

388kcal
Protein
42.9g
Fat
10.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with the remaining olive oil, lemon juice, dried oregano, and a pinch of sea salt.

  • 5

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

  • 6

    Fluff the pre-cooked quinoa with a fork and place it in a serving bowl.

  • 7

    Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli florets.

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

Grilled lemon-marinated chicken breast served over fluffy quinoa with garlic-roasted broccoli florets for a satisfying crunch.

NUTRITION

388kcal
Protein
42.9g
Fat
10.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with the remaining olive oil, lemon juice, dried oregano, and a pinch of sea salt.

  • 5

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

  • 6

    Fluff the pre-cooked quinoa with a fork and place it in a serving bowl.

  • 7

    Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli florets.