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

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with tender roasted broccoli and a squeeze of charred lemon.

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NUTRITION

809kcal
Protein
63.9g
Fat
37.7g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

7.8 oz Boneless Skinless Chicken Breast

1 cup Cooked Quinoa

2 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

1/2 Lemon, juiced

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

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

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, oregano, and garlic powder 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 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thick strips.

  • 8

    Fluff the cooked quinoa with a fork and place it in a bowl.

  • 9

    Top the quinoa with the sliced grilled chicken, roasted broccoli, and fresh avocado slices to serve.

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

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with tender roasted broccoli and a squeeze of charred lemon.

NUTRITION

809kcal
Protein
63.9g
Fat
37.7g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

7.8 oz Boneless Skinless Chicken Breast

1 cup Cooked Quinoa

2 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

1/2 Lemon, juiced

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

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

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, oregano, and garlic powder 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 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thick strips.

  • 8

    Fluff the cooked quinoa with a fork and place it in a bowl.

  • 9

    Top the quinoa with the sliced grilled chicken, roasted broccoli, and fresh avocado slices to serve.