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 with fluffy quinoa and roasted broccoli florets for a satisfying crunch.

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NUTRITION

401kcal
Protein
48g
Fat
11.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them evenly 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 lemon juice, dried oregano, and black pepper.

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with 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 with fluffy quinoa and roasted broccoli florets for a satisfying crunch.

NUTRITION

401kcal
Protein
48g
Fat
11.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them evenly 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 lemon juice, dried oregano, and black pepper.

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.