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 with fluffy quinoa and charred roasted broccoli.

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NUTRITION

408kcal
Protein
34.6g
Fat
17.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, dried oregano, and garlic powder in a small bowl to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and coat with half of the marinade, letting it rest for at least 10 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining marinade and spread them evenly on the prepared baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, 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

    Allow the chicken to rest for a few 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 with fluffy quinoa and charred roasted broccoli.

NUTRITION

408kcal
Protein
34.6g
Fat
17.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, dried oregano, and garlic powder in a small bowl to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and coat with half of the marinade, letting it rest for at least 10 minutes.

  • 3

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

  • 4

    Toss the broccoli florets with the remaining marinade and spread them evenly on the prepared baking sheet.

  • 5

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

  • 6

    While the broccoli roasts, 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

    Allow the chicken to rest for a few minutes before slicing.

  • 8

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