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 until juicy, served alongside fluffy quinoa and oven-roasted broccoli florets for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
62.9g
Fat
18.4g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, and dried oregano to create a marinade.

  • 2

    Place the chicken breast in a shallow dish or resealable bag, coat with the marinade, and let sit for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    While the broccoli roasts, preheat a grill or grill pan over medium-high heat.

  • 7

    Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 8

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

  • 9

    Serve the sliced chicken over the warm 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

Lemon-marinated chicken breast grilled until juicy, served alongside fluffy quinoa and oven-roasted broccoli florets for a satisfying crunch.

NUTRITION

580kcal
Protein
62.9g
Fat
18.4g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

PREPARATION

  • 1

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, and dried oregano to create a marinade.

  • 2

    Place the chicken breast in a shallow dish or resealable bag, coat with the marinade, and let sit for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    While the broccoli roasts, preheat a grill or grill pan over medium-high heat.

  • 7

    Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 8

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

  • 9

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.