Name: Grilled Chicken Breast with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano; 1/4 teaspoon Garlic Powder; Sea salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Herb-marinated chicken breast grilled to perfection and served alongside nutty quinoa and oven-roasted broccoli with a savory charred finish.

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NUTRITION

Protein

40.5g

Fat

13.2g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.
2
Toss the broccoli florets on a baking sheet with one teaspoon of olive oil, a pinch of sea salt, and black pepper.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly caramelized.
4
Whisk together the remaining teaspoon of olive oil, lemon juice, dried oregano, and garlic powder in a small bowl.
5
Brush the chicken breast with the lemon-herb mixture and season with salt and pepper.
6
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 3 minutes before slicing into strips.
8
Serve the sliced chicken over the fluffed quinoa with the roasted broccoli on the side.