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-marinated chicken breast grilled to perfection, served alongside fluffy quinoa and oven-roasted broccoli florets with a savory charred finish.

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NUTRITION

583kcal
Protein
42.5g
Fat
27.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

0.75 cup Cooked Quinoa

2 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the broccoli florets with half of the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the broccoli on the baking sheet and roast for 18-22 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-herb marinade on both sides.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing into strips.

  • 8

    Warm the pre-cooked quinoa if needed and serve it alongside the grilled chicken and roasted broccoli.

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-marinated chicken breast grilled to perfection, served alongside fluffy quinoa and oven-roasted broccoli florets with a savory charred finish.

NUTRITION

583kcal
Protein
42.5g
Fat
27.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

0.75 cup Cooked Quinoa

2 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the broccoli florets with half of the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the broccoli on the baking sheet and roast for 18-22 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Brush the chicken breast with the lemon-herb marinade on both sides.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing into strips.

  • 8

    Warm the pre-cooked quinoa if needed and serve it alongside the grilled chicken and roasted broccoli.