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 with fluffy quinoa and oven-roasted broccoli for a satisfying crunch.

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NUTRITION

385kcal
Protein
40.7g
Fat
12.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, dried oregano, and garlic powder in a small bowl to create a marinade.

  • 5

    Brush the marinade over the chicken breast and grill over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 6

    Prepare the quinoa by simmering in water or low-sodium vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken into strips and serve it over a bed of the prepared quinoa alongside the 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

Tender chicken breast marinated in lemon and herbs, grilled and served with fluffy quinoa and oven-roasted broccoli for a satisfying crunch.

NUTRITION

385kcal
Protein
40.7g
Fat
12.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, dried oregano, and garlic powder in a small bowl to create a marinade.

  • 5

    Brush the marinade over the chicken breast and grill over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 6

    Prepare the quinoa by simmering in water or low-sodium vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 7

    Slice the grilled chicken into strips and serve it over a bed of the prepared quinoa alongside the roasted broccoli.