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 oregano, served with fluffy quinoa and oven-roasted broccoli florets for a satisfyingly charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
41g
Fat
15.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not using pre-cooked quinoa, prepare it according to package instructions while the chicken is grilling.

  • 7

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

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 oregano, served with fluffy quinoa and oven-roasted broccoli florets for a satisfyingly charred finish.

NUTRITION

419kcal
Protein
41g
Fat
15.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    If not using pre-cooked quinoa, prepare it according to package instructions while the chicken is grilling.

  • 7

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