Grilled 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 Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with oven-roasted broccoli florets that have a perfect charred edge.

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NUTRITION

409kcal
Protein
42.7g
Fat
14.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of 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

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 6

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

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 8

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

Grilled 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 Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with oven-roasted broccoli florets that have a perfect charred edge.

NUTRITION

409kcal
Protein
42.7g
Fat
14.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of 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

    While the broccoli roasts, whisk together the remaining teaspoon of olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

  • 5

    Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

  • 6

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

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 8

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