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.

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NUTRITION

445kcal
Protein
39.8g
Fat
13.9g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, and dried oregano.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the prepared baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are crispy and charred.

  • 6

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

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Slice the grilled chicken and serve it alongside the fluffy quinoa and 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

445kcal
Protein
39.8g
Fat
13.9g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, and dried oregano.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the prepared baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are crispy and charred.

  • 6

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

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Slice the grilled chicken and serve it alongside the fluffy quinoa and roasted broccoli.