Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

Tender chicken breast roasted with rosemary and thyme, served over fluffy quinoa and steamed broccoli with a bright squeeze of lemon.

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NUTRITION

553kcal
Protein
43g
Fat
26.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Dried Rosemary and Thyme

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rub the chicken breast with 1 tablespoon of olive oil, dried rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, steam the broccoli florets over boiling water for about 5 minutes until they are tender-crisp and vibrant green.

  • 5

    Prepare the quinoa according to package instructions if not already cooked, using a 2:1 water-to-grain ratio.

  • 6

    In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil and the fresh lemon juice.

  • 7

    Slice the roasted chicken and serve it alongside the quinoa and steamed broccoli, drizzling the lemon-oil mixture over the vegetables and chicken before serving.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa

Tender chicken breast roasted with rosemary and thyme, served over fluffy quinoa and steamed broccoli with a bright squeeze of lemon.

NUTRITION

553kcal
Protein
43g
Fat
26.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Dried Rosemary and Thyme

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rub the chicken breast with 1 tablespoon of olive oil, dried rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, steam the broccoli florets over boiling water for about 5 minutes until they are tender-crisp and vibrant green.

  • 5

    Prepare the quinoa according to package instructions if not already cooked, using a 2:1 water-to-grain ratio.

  • 6

    In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil and the fresh lemon juice.

  • 7

    Slice the roasted chicken and serve it alongside the quinoa and steamed broccoli, drizzling the lemon-oil mixture over the vegetables and chicken before serving.