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-herb marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets with a touch of charred garlic.

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NUTRITION

431kcal
Protein
41.5g
Fat
13.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

Dried Oregano, Sea Salt, and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, minced garlic, and a pinch of sea salt on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Coat the chicken breast in the lemon-herb mixture and let it marinate for 5 minutes.

  • 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 3 minutes before slicing.

  • 8

    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-herb marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets with a touch of charred garlic.

NUTRITION

431kcal
Protein
41.5g
Fat
13.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

Dried Oregano, Sea Salt, and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, minced garlic, and a pinch of sea salt on the baking sheet.

  • 3

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

  • 4

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

  • 5

    Coat the chicken breast in the lemon-herb mixture and let it marinate for 5 minutes.

  • 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 3 minutes before slicing.

  • 8

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