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

Chicken breast roasted with rosemary and garlic, served over fluffy quinoa with vibrant steamed broccoli and a squeeze of zesty lemon.

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NUTRITION

503kcal
Protein
54.0g
Fat
10.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup steamed Broccoli

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with half the olive oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Place the chicken on the baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, prepare the quinoa by simmering in water or vegetable broth until fluffy and the water is absorbed.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp and bright green.

  • 6

    Slice the roasted chicken and serve it over the quinoa with the steamed broccoli on the side.

  • 7

    Drizzle the remaining olive oil and a fresh squeeze of lemon juice over the dish before serving.

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

Chicken breast roasted with rosemary and garlic, served over fluffy quinoa with vibrant steamed broccoli and a squeeze of zesty lemon.

NUTRITION

503kcal
Protein
54.0g
Fat
10.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup steamed Broccoli

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with half the olive oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Place the chicken on the baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, prepare the quinoa by simmering in water or vegetable broth until fluffy and the water is absorbed.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp and bright green.

  • 6

    Slice the roasted chicken and serve it over the quinoa with the steamed broccoli on the side.

  • 7

    Drizzle the remaining olive oil and a fresh squeeze of lemon juice over the dish before serving.