Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa with roasted broccoli florets for a satisfying crunch.

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NUTRITION

Protein

41.7g

Fat

15g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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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 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 golden and slightly crisp.
4
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.
5
Brush the chicken breast with the lemon-herb mixture and season with black pepper.
6
Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before slicing it into strips.
8
Warm the pre-cooked quinoa and fluff it with a fork.
9
Plate the quinoa alongside the roasted broccoli and top with the sliced grilled chicken.