Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and broccoli roasted until it's perfectly charred.

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NUTRITION

378kcal
Protein
36.9g
Fat
12.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli roasts, whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with a pinch of salt.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Place the warm quinoa on a plate and top with the grilled chicken and roasted broccoli.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and broccoli roasted until it's perfectly charred.

NUTRITION

378kcal
Protein
36.9g
Fat
12.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli roasts, whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with a pinch of salt.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing.

  • 8

    Place the warm quinoa on a plate and top with the grilled chicken and roasted broccoli.