Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli for a satisfying crunch.

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NUTRITION

407kcal
Protein
40.5g
Fat
14g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

0.5 Lemon, juiced

0.5 teaspoon Dried Oregano

Salt and Black Pepper to taste

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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 one teaspoon of olive oil, salt, and pepper on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing.

  • 7

    Warm the pre-cooked quinoa if needed and serve alongside the sliced chicken and roasted broccoli.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli for a satisfying crunch.

NUTRITION

407kcal
Protein
40.5g
Fat
14g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

0.5 Lemon, juiced

0.5 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing.

  • 7

    Warm the pre-cooked quinoa if needed and serve alongside the sliced chicken and roasted broccoli.