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-herb chicken breast and quinoa paired with oven-roasted broccoli florets and fragrant charred garlic.

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NUTRITION

597kcal
Protein
38.2g
Fat
28.1g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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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 tablespoon of olive oil, minced garlic, and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are crispy and charred.

  • 4

    Combine the dry quinoa with 2/3 cup of water in a small pot, bring to a boil, then simmer covered for 15 minutes until fluffy.

  • 5

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

  • 6

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Fluff the quinoa with a fork and serve the sliced grilled chicken on top with the roasted broccoli on the side.

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-herb chicken breast and quinoa paired with oven-roasted broccoli florets and fragrant charred garlic.

NUTRITION

597kcal
Protein
38.2g
Fat
28.1g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one tablespoon of olive oil, minced garlic, and a pinch of sea salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are crispy and charred.

  • 4

    Combine the dry quinoa with 2/3 cup of water in a small pot, bring to a boil, then simmer covered for 15 minutes until fluffy.

  • 5

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

  • 6

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Fluff the quinoa with a fork and serve the sliced grilled chicken on top with the roasted broccoli on the side.