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 grilled with lemon and oregano, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

390kcal
Protein
42.7g
Fat
13.1g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets on a baking sheet with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining 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 and pepper.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing into strips.

  • 8

    Place the cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and serve immediately.

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 grilled with lemon and oregano, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

390kcal
Protein
42.7g
Fat
13.1g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets on a baking sheet with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining 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 and pepper.

  • 6

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

  • 7

    Let the chicken rest for 3 minutes before slicing into strips.

  • 8

    Place the cooked quinoa in a bowl, top with the sliced chicken and roasted broccoli, and serve immediately.