Name: Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.6 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 0.5 tsp Dried Oregano; 0.25 tsp Ground Turmeric

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred, tender-crisp roasted broccoli.

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NUTRITION

Protein

44.3g

Fat

16.1g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.6 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

0.5 tsp Dried Oregano

0.25 tsp Ground Turmeric

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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 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.
3
In a small bowl, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, and dried oregano.
4
Place the chicken breast in a shallow dish, coat with the lemon-herb marinade, and let it sit for 10 minutes.
5
While the chicken marinates, reheat your pre-cooked quinoa in a small pan with the ground turmeric and a splash of water to incorporate the anti-inflammatory spices.
6
Grill the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
Slice the chicken and serve it over the golden turmeric quinoa alongside the roasted broccoli.