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 and charred roasted broccoli for a smoky finish.

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NUTRITION

357kcal
Protein
40.6g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    Season the chicken breast with lemon juice, dried oregano, and garlic powder.

  • 5

    Brush the grill with the remaining olive oil and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm quinoa alongside the roasted 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 and charred roasted broccoli for a smoky finish.

NUTRITION

357kcal
Protein
40.6g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    Season the chicken breast with lemon juice, dried oregano, and garlic powder.

  • 5

    Brush the grill with the remaining olive oil and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.