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: 4.2 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced; 0.5 teaspoon Dried Oregano

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

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and oven-roasted broccoli with a hint of toasted garlic.

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NUTRITION

Protein

36.2g

Fat

14.6g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the broccoli florets with one teaspoon of olive oil and the minced garlic on a parchment-lined baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
4
In a small bowl, whisk together the lemon juice, dried oregano, and the remaining teaspoon of olive oil to create a marinade.
5
Coat the chicken breast in the marinade and grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
6
Prepare the quinoa in a small pot with water or low-sodium vegetable broth according to package instructions.
7
Slice the grilled chicken and serve it over a bed of fluffy quinoa with the roasted broccoli on the side.