Grilled Chicken Breast with Roasted Broccoli and Butternut Squash

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 Butternut Squash

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Butternut Squash

Tender chicken breast grilled with lemon and herbs, served alongside a medley of roasted butternut squash, broccoli, and chickpeas, finished with toasted walnuts.

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NUTRITION

418kcal
Protein
27.5g
Fat
21.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup cubed Butternut Squash

1 cup Broccoli florets

30 grams canned Chickpeas

1 tablespoon Extra Virgin Olive Oil

7 grams Walnut halves

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PREPARATION

  • 1

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

  • 2

    Toss the cubed butternut squash, broccoli florets, and chickpeas with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the squash is tender.

  • 4

    While the vegetables roast, season the chicken breast with lemon juice, dried oregano, and a pinch of salt.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Plate the roasted vegetables and chickpeas, top with the sliced chicken, and garnish with the walnuts.

Grilled Chicken Breast with Roasted Broccoli and Butternut Squash

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 Butternut Squash

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Butternut Squash

Tender chicken breast grilled with lemon and herbs, served alongside a medley of roasted butternut squash, broccoli, and chickpeas, finished with toasted walnuts.

NUTRITION

418kcal
Protein
27.5g
Fat
21.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup cubed Butternut Squash

1 cup Broccoli florets

30 grams canned Chickpeas

1 tablespoon Extra Virgin Olive Oil

7 grams Walnut halves

PREPARATION

  • 1

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

  • 2

    Toss the cubed butternut squash, broccoli florets, and chickpeas with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the squash is tender.

  • 4

    While the vegetables roast, season the chicken breast with lemon juice, dried oregano, and a pinch of salt.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Plate the roasted vegetables and chickpeas, top with the sliced chicken, and garnish with the walnuts.