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

Lemon-herb marinated chicken breast grilled until juicy, served with oven-roasted broccoli and fluffy quinoa for a satisfying charred finish.

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NUTRITION

339kcal
Protein
41g
Fat
10.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.33 cup Cooked Quinoa

1.5 cups Broccoli

1 teaspoon Extra Virgin Olive Oil

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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 half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly crisp.

  • 3

    Season the chicken breast with lemon juice, dried herbs, and the remaining olive oil.

  • 4

    Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 6

    Plate the grilled chicken alongside the roasted broccoli and quinoa, finishing with a squeeze of fresh lemon.

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

Lemon-herb marinated chicken breast grilled until juicy, served with oven-roasted broccoli and fluffy quinoa for a satisfying charred finish.

NUTRITION

339kcal
Protein
41g
Fat
10.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.33 cup Cooked Quinoa

1.5 cups Broccoli

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly crisp.

  • 3

    Season the chicken breast with lemon juice, dried herbs, and the remaining olive oil.

  • 4

    Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 6

    Plate the grilled chicken alongside the roasted broccoli and quinoa, finishing with a squeeze of fresh lemon.