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

Grilled lemon-herb chicken breast served over a bed of fluffy quinoa and roasted broccoli florets, finished with a drizzle of creamy tahini.

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NUTRITION

773kcal
Protein
57.5g
Fat
38.1g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and a grill pan to medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast on a sheet pan for 20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and broccoli cook, ensure your quinoa is prepared and fluffy.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, and tahini until smooth, adding a splash of water if needed to reach a drizzling consistency.

  • 6

    Slice the grilled chicken and arrange it in a bowl with the quinoa and roasted broccoli, finishing with the creamy tahini dressing.

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

Grilled lemon-herb chicken breast served over a bed of fluffy quinoa and roasted broccoli florets, finished with a drizzle of creamy tahini.

NUTRITION

773kcal
Protein
57.5g
Fat
38.1g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and a grill pan to medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast on a sheet pan for 20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and broccoli cook, ensure your quinoa is prepared and fluffy.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, and tahini until smooth, adding a splash of water if needed to reach a drizzling consistency.

  • 6

    Slice the grilled chicken and arrange it in a bowl with the quinoa and roasted broccoli, finishing with the creamy tahini dressing.