Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

407kcal
Protein
57.1g
Fat
6.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

7.75 ounces Chicken Breast, boneless and skinless

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of sea salt, black pepper, and dried oregano

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, oregano, salt, and pepper.

  • 5

    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.

  • 6

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

  • 7

    Serve the sliced chicken alongside the roasted broccoli and the warm, fluffy quinoa.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

407kcal
Protein
57.1g
Fat
6.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

7.75 ounces Chicken Breast, boneless and skinless

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of sea salt, black pepper, and dried oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, lemon juice, oregano, salt, and pepper.

  • 5

    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.

  • 6

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

  • 7

    Serve the sliced chicken alongside the roasted broccoli and the warm, fluffy quinoa.