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.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

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NUTRITION

382kcal
Protein
37.6g
Fat
12.7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

0.5 Lemon

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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 the olive oil, sea salt, and black pepper, then roast until the edges are golden.

  • 3

    Season the chicken breast with the remaining olive oil, 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

    Fluff the pre-cooked quinoa and arrange it in a bowl with the chicken and roasted broccoli.

  • 6

    Garnish with a final squeeze of lemon juice and a sprinkle of fresh herbs.

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.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.

NUTRITION

382kcal
Protein
37.6g
Fat
12.7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

0.5 Lemon

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half the olive oil, sea salt, and black pepper, then roast until the edges are golden.

  • 3

    Season the chicken breast with the remaining olive oil, 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

    Fluff the pre-cooked quinoa and arrange it in a bowl with the chicken and roasted broccoli.

  • 6

    Garnish with a final squeeze of lemon juice and a sprinkle of fresh herbs.