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 marinated in lemon and herbs, grilled and served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

430kcal
Protein
41.2g
Fat
13.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and preheat the oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb marinade and grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

    Place the warm cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and finish with an extra squeeze of fresh lemon if desired.

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 marinated in lemon and herbs, grilled and served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

430kcal
Protein
41.2g
Fat
13.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and preheat the oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb marinade and grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

    Place the warm cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and finish with an extra squeeze of fresh lemon if desired.