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: 3.5 oz Chicken Breast, boneless and skinless; 3/4 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1/2 tsp Dried Oregano; Pinch of Sea Salt and Black Pepper

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

Tender grilled chicken breast marinated in lemon and oregano, served with fluffy quinoa and broccoli roasted to a perfect char.

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NUTRITION

Protein

33.2g

Fat

14.7g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, boneless and skinless

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.
5
Brush the chicken breast with the lemon-herb marinade and season with a pinch of salt and pepper.
6
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 3 minutes before slicing.
8
Serve the sliced chicken alongside the fluffy cooked quinoa and roasted broccoli for a balanced, clean-eating lunch.