Grilled Chicken Breast with Quinoa and Roasted Broccoli

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

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa alongside charred roasted broccoli for a satisfying, smoky finish.

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NUTRITION

594kcal
Protein
75.5g
Fat
15.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F for the broccoli.

  • 2

    Toss broccoli florets with half the olive oil and a pinch of salt, then roast on a sheet pan for 15-20 minutes until edges are charred.

  • 3

    Rinse quinoa and simmer in water or vegetable broth until fluffy and all liquid is absorbed.

  • 4

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

  • 5

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

  • 6

    Allow the chicken to rest for 5 minutes before slicing and serving over the quinoa with a side of roasted broccoli.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

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

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa alongside charred roasted broccoli for a satisfying, smoky finish.

NUTRITION

594kcal
Protein
75.5g
Fat
15.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F for the broccoli.

  • 2

    Toss broccoli florets with half the olive oil and a pinch of salt, then roast on a sheet pan for 15-20 minutes until edges are charred.

  • 3

    Rinse quinoa and simmer in water or vegetable broth until fluffy and all liquid is absorbed.

  • 4

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

  • 5

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

  • 6

    Allow the chicken to rest for 5 minutes before slicing and serving over the quinoa with a side of roasted broccoli.