Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless Skinless Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Broccoli florets; 1.5 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice; Dried Oregano and Sea Salt to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

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

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NUTRITION

Protein

42.9g

Fat

12.9g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Dried Oregano and Sea Salt to taste

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and the minced garlic, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-18 minutes until the edges are tender and show a light charred finish.
4
While the broccoli roasts, whisk the remaining olive oil with 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 sea salt.
6
Grill the chicken over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
7
Warm the pre-cooked quinoa if necessary and fluff it with a fork.
8
Plate the grilled chicken alongside the quinoa and roasted broccoli for a balanced, clean-eating lunch.