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 with tender, charred roasted broccoli florets.

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NUTRITION

447kcal
Protein
39.6g
Fat
19.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, minced garlic, dried oregano, and one teaspoon of the olive oil to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it sit for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Allow the chicken to rest for 5 minutes before slicing.

  • 9

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli florets.

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 with tender, charred roasted broccoli florets.

NUTRITION

447kcal
Protein
39.6g
Fat
19.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, minced garlic, dried oregano, and one teaspoon of the olive oil to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it sit for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

  • 7

    Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Allow the chicken to rest for 5 minutes before slicing.

  • 9

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli florets.