Herb-Roasted Chicken with Broccoli and Quinoa

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

Herb-Roasted Chicken with Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Broccoli and Quinoa

Tender chicken breast roasted with rosemary and garlic, served over fluffy quinoa and charred broccoli for a satisfying meal with a bright squeeze of lemon.

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NUTRITION

396kcal
Protein
33.5g
Fat
14.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1/2 cup sliced Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced carrots with one teaspoon of olive oil, salt, and pepper on a large baking sheet.

  • 3

    Season the chicken breast with the remaining teaspoon of olive oil, minced garlic, dried rosemary, salt, and pepper.

  • 4

    Place the chicken on the baking sheet alongside the vegetables.

  • 5

    Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    While the chicken is roasting, ensure your quinoa is cooked and fluffy.

  • 7

    Slice the roasted chicken and serve it over the quinoa with the roasted vegetables.

  • 8

    Finish the dish with a fresh squeeze of lemon juice for a bright, citrusy pop.

Herb-Roasted Chicken with Broccoli and Quinoa

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

Herb-Roasted Chicken with Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Broccoli and Quinoa

Tender chicken breast roasted with rosemary and garlic, served over fluffy quinoa and charred broccoli for a satisfying meal with a bright squeeze of lemon.

NUTRITION

396kcal
Protein
33.5g
Fat
14.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1/2 cup sliced Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced carrots with one teaspoon of olive oil, salt, and pepper on a large baking sheet.

  • 3

    Season the chicken breast with the remaining teaspoon of olive oil, minced garlic, dried rosemary, salt, and pepper.

  • 4

    Place the chicken on the baking sheet alongside the vegetables.

  • 5

    Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    While the chicken is roasting, ensure your quinoa is cooked and fluffy.

  • 7

    Slice the roasted chicken and serve it over the quinoa with the roasted vegetables.

  • 8

    Finish the dish with a fresh squeeze of lemon juice for a bright, citrusy pop.