Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

Tender chicken breast roasted with fresh rosemary and thyme, served alongside fluffy quinoa and vibrant steamed broccoli with a bright squeeze of zesty lemon.

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NUTRITION

423kcal
Protein
43.9g
Fat
15.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with one teaspoon of olive oil, dried rosemary, thyme, sea salt, and cracked black pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, steam the broccoli florets for 5-6 minutes until they are tender-crisp and bright green.

  • 5

    In a medium bowl, toss the cooked quinoa and steamed broccoli with the remaining teaspoon of olive oil and fresh lemon juice.

  • 6

    Slice the roasted chicken into strips and serve it over the bed of lemon-infused quinoa and broccoli.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

Tender chicken breast roasted with fresh rosemary and thyme, served alongside fluffy quinoa and vibrant steamed broccoli with a bright squeeze of zesty lemon.

NUTRITION

423kcal
Protein
43.9g
Fat
15.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with one teaspoon of olive oil, dried rosemary, thyme, sea salt, and cracked black pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, steam the broccoli florets for 5-6 minutes until they are tender-crisp and bright green.

  • 5

    In a medium bowl, toss the cooked quinoa and steamed broccoli with the remaining teaspoon of olive oil and fresh lemon juice.

  • 6

    Slice the roasted chicken into strips and serve it over the bed of lemon-infused quinoa and broccoli.