Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Grilled lemon-herb chicken served over fluffy quinoa and roasted broccoli florets, finished with a touch of savory charred edges.

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NUTRITION

423kcal
Protein
34.2g
Fat
15.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

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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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with garlic powder and dried oregano, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Warm the pre-cooked quinoa in a small saucepan over low heat until heated through.

  • 5

    Plate the grilled chicken alongside the roasted broccoli and quinoa, drizzling the remaining teaspoon of olive oil and a squeeze of fresh lemon over the entire dish.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Grilled lemon-herb chicken served over fluffy quinoa and roasted broccoli florets, finished with a touch of savory charred edges.

NUTRITION

423kcal
Protein
34.2g
Fat
15.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with garlic powder and dried oregano, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Warm the pre-cooked quinoa in a small saucepan over low heat until heated through.

  • 5

    Plate the grilled chicken alongside the roasted broccoli and quinoa, drizzling the remaining teaspoon of olive oil and a squeeze of fresh lemon over the entire dish.