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 herbs, served with fluffy quinoa and charred roasted broccoli for a smoky finish.

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NUTRITION

408kcal
Protein
50.2g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli Florets

3/4 teaspoon Extra Virgin Olive Oil

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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 and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 4

    Brush the chicken breast with the remaining olive oil and season with lemon juice and your favorite dried herbs.

  • 5

    Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and 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 grilled with lemon and herbs, served with fluffy quinoa and charred roasted broccoli for a smoky finish.

NUTRITION

408kcal
Protein
50.2g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli Florets

3/4 teaspoon Extra Virgin Olive Oil

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 and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 4

    Brush the chicken breast with the remaining olive oil and season with lemon juice and your favorite dried herbs.

  • 5

    Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted broccoli.