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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli.

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NUTRITION

422kcal
Protein
49.4g
Fat
11.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    While the chicken rests for a few minutes, warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the chicken alongside the quinoa and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.

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

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli.

NUTRITION

422kcal
Protein
49.4g
Fat
11.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    While the chicken rests for a few minutes, warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the chicken alongside the quinoa and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.