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 a side of oven-roasted broccoli florets and a hint of charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
42.8g
Fat
20.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.25 cup dry Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

    Rinse the quinoa under cold water and combine with 1/2 cup of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 3

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Whisk together the remaining olive oil, lemon juice, and your favorite dried herbs like oregano or thyme to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing, then fluff the quinoa with a fork and serve the chicken and broccoli over the grain base.

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 a side of oven-roasted broccoli florets and a hint of charred edges.

NUTRITION

496kcal
Protein
42.8g
Fat
20.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.25 cup dry Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

    Rinse the quinoa under cold water and combine with 1/2 cup of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 3

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Whisk together the remaining olive oil, lemon juice, and your favorite dried herbs like oregano or thyme to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing, then fluff the quinoa with a fork and serve the chicken and broccoli over the grain base.