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.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

411kcal
Protein
44g
Fat
14.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1.5 cups Broccoli Florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt then roast for 15 to 20 minutes until the edges are crisp

  • 3

    Season the chicken breast with sea salt black pepper and dried oregano

  • 4

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F

  • 5

    While the chicken rests fluff the cooked quinoa and toss it with the remaining olive oil and fresh lemon juice

  • 6

    Slice the chicken and serve it over the quinoa alongside the charred broccoli

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.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

NUTRITION

411kcal
Protein
44g
Fat
14.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1.5 cups Broccoli Florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt then roast for 15 to 20 minutes until the edges are crisp

  • 3

    Season the chicken breast with sea salt black pepper and dried oregano

  • 4

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F

  • 5

    While the chicken rests fluff the cooked quinoa and toss it with the remaining olive oil and fresh lemon juice

  • 6

    Slice the chicken and serve it over the quinoa alongside the charred broccoli