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

Grilled chicken breast and roasted broccoli served over a bed of fluffy quinoa, finished with a bright squeeze of zesty lemon.

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NUTRITION

335kcal
Protein
35.3g
Fat
10g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with the remaining oil, a squeeze of fresh lemon juice, and dried oregano.

  • 4

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Warm the pre-cooked quinoa in a small saucepan over low heat until fluffy.

  • 6

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

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

Grilled chicken breast and roasted broccoli served over a bed of fluffy quinoa, finished with a bright squeeze of zesty lemon.

NUTRITION

335kcal
Protein
35.3g
Fat
10g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with the remaining oil, a squeeze of fresh lemon juice, and dried oregano.

  • 4

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Warm the pre-cooked quinoa in a small saucepan over low heat until fluffy.

  • 6

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