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 oregano, served over fluffy quinoa with charred roasted broccoli.

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NUTRITION

392kcal
Protein
41.7g
Fat
14.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of dried oregano, salt, and pepper

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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 sea salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with dried oregano, salt, pepper, and half of the lemon juice.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, fluff the pre-cooked quinoa and toss it with the remaining lemon juice and olive oil.

  • 6

    Slice the chicken and serve it alongside the roasted broccoli over the bed of quinoa.

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 oregano, served over fluffy quinoa with charred roasted broccoli.

NUTRITION

392kcal
Protein
41.7g
Fat
14.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of dried oregano, salt, and pepper

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 sea salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with dried oregano, salt, pepper, and half of the lemon juice.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, fluff the pre-cooked quinoa and toss it with the remaining lemon juice and olive oil.

  • 6

    Slice the chicken and serve it alongside the roasted broccoli over the bed of quinoa.