Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and oregano, grilled and served over fluffy quinoa with charred roasted broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
34.5g
Fat
26.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano.

  • 5

    Place the chicken breast in a shallow dish and coat with the lemon-herb marinade, letting it sit for 10 minutes.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.

Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and oregano, grilled and served over fluffy quinoa with charred roasted broccoli.

NUTRITION

479kcal
Protein
34.5g
Fat
26.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano.

  • 5

    Place the chicken breast in a shallow dish and coat with the lemon-herb marinade, letting it sit for 10 minutes.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.