Herb-Roasted Chicken Breast with Steamed Broccoli

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

Herb-Roasted Chicken Breast with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli

Oven-roasted chicken breast seasoned with rosemary and garlic, served with tender steamed broccoli and fluffy quinoa for a clean, satisfying bite.

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NUTRITION

279kcal
Protein
19.6g
Fat
15.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Chicken Breast

1.5 cups Broccoli

1 tablespoon Extra Virgin Olive Oil

0.2 cup Cooked Quinoa

1 clove Garlic

1 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the chicken breast with half of the olive oil, minced garlic, and dried rosemary.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 18 to 22 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, steam the broccoli florets over boiling water for 5 to 7 minutes until they are tender and bright green.

  • 5

    Warm the pre-cooked quinoa and toss it with the remaining olive oil and a pinch of sea salt.

  • 6

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

Herb-Roasted Chicken Breast with Steamed Broccoli

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

Herb-Roasted Chicken Breast with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli

Oven-roasted chicken breast seasoned with rosemary and garlic, served with tender steamed broccoli and fluffy quinoa for a clean, satisfying bite.

NUTRITION

279kcal
Protein
19.6g
Fat
15.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Chicken Breast

1.5 cups Broccoli

1 tablespoon Extra Virgin Olive Oil

0.2 cup Cooked Quinoa

1 clove Garlic

1 teaspoon Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the chicken breast with half of the olive oil, minced garlic, and dried rosemary.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 18 to 22 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, steam the broccoli florets over boiling water for 5 to 7 minutes until they are tender and bright green.

  • 5

    Warm the pre-cooked quinoa and toss it with the remaining olive oil and a pinch of sea salt.

  • 6

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