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

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

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NUTRITION

418kcal
Protein
41.1g
Fat
11.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water, then 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, garlic powder, and a pinch of salt on the prepared baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, season the chicken breast with the remaining olive oil, dried oregano, salt, and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Fluff the quinoa with a fork and serve alongside the sliced grilled chicken and 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

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

NUTRITION

418kcal
Protein
41.1g
Fat
11.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Rinse the quinoa under cold water, then 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, garlic powder, and a pinch of salt on the prepared baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, season the chicken breast with the remaining olive oil, dried oregano, salt, and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Fluff the quinoa with a fork and serve alongside the sliced grilled chicken and roasted broccoli.