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 fluffy quinoa and oven-roasted broccoli florets for a satisfying charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

413kcal
Protein
40.6g
Fat
15.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli is roasting, whisk together the remaining teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Fluff the pre-cooked quinoa with a fork and serve it on a plate alongside the grilled 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

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

NUTRITION

413kcal
Protein
40.6g
Fat
15.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli is roasting, whisk together the remaining teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Fluff the pre-cooked quinoa with a fork and serve it on a plate alongside the grilled chicken and roasted broccoli.