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

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and tender roasted broccoli with a touch of charred garlic.

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NUTRITION

396kcal
Protein
43.3g
Fat
12.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Whisk 0.5 teaspoon of olive oil, lemon juice, and dried oregano in a small bowl, then coat the chicken breast evenly.

  • 2

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and minced garlic on a parchment-lined baking sheet.

  • 3

    Roast the broccoli in a preheated oven at 400°F for 15-18 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken over a bed of warm quinoa alongside the 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

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and tender roasted broccoli with a touch of charred garlic.

NUTRITION

396kcal
Protein
43.3g
Fat
12.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Whisk 0.5 teaspoon of olive oil, lemon juice, and dried oregano in a small bowl, then coat the chicken breast evenly.

  • 2

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and minced garlic on a parchment-lined baking sheet.

  • 3

    Roast the broccoli in a preheated oven at 400°F for 15-18 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken over a bed of warm quinoa alongside the roasted broccoli.