Name: Grilled Chicken Breast with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 teaspoon Extra Virgin Olive Oil; 1/2 Lemon, juiced; 1/2 teaspoon Dried Oregano; Salt and black pepper to taste

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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 Roasted Broccoli and Quinoa

Grilled lemon-herb chicken served over fluffy quinoa with oven-roasted broccoli florets that have a hint of charred goodness.

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NUTRITION

Protein

43.7g

Fat

10.7g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 teaspoon Dried Oregano

Salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.
3
Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until tender and slightly browned.
4
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.
5
Brush the chicken breast with the lemon-herb mixture and season with salt and pepper.
6
Grill the chicken over medium-high heat for 6 to 8 minutes per side or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 3 minutes before slicing.
8
Serve the sliced chicken over the fluffy quinoa with the roasted broccoli on the side.