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 grilled chicken breast marinated in lemon and garlic, served over a bed of fluffy quinoa with crisp roasted broccoli.

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NUTRITION

382kcal
Protein
39.7g
Fat
12.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Skinless Boneless Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

0.5 teaspoon Dried Oregano

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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 a half-teaspoon of olive oil and a pinch of salt and pepper then roast for 15 to 20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts prepare the quinoa by simmering one part dry quinoa with two parts water for 15 minutes until the liquid is fully absorbed.

  • 4

    Whisk together the remaining teaspoon of olive oil lemon juice minced garlic and dried oregano in a small bowl.

  • 5

    Coat the chicken breast in the lemon-herb marinade and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Slice the chicken and serve it over the fluffed quinoa alongside the roasted broccoli for a clean and satisfying meal.

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 grilled chicken breast marinated in lemon and garlic, served over a bed of fluffy quinoa with crisp roasted broccoli.

NUTRITION

382kcal
Protein
39.7g
Fat
12.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Skinless Boneless Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a half-teaspoon of olive oil and a pinch of salt and pepper then roast for 15 to 20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts prepare the quinoa by simmering one part dry quinoa with two parts water for 15 minutes until the liquid is fully absorbed.

  • 4

    Whisk together the remaining teaspoon of olive oil lemon juice minced garlic and dried oregano in a small bowl.

  • 5

    Coat the chicken breast in the lemon-herb marinade and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Slice the chicken and serve it over the fluffed quinoa alongside the roasted broccoli for a clean and satisfying meal.