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-marinated chicken breast grilled to perfection, paired with nutty quinoa and florets of roasted broccoli with a lovely charred finish.

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NUTRITION

549kcal
Protein
39.4g
Fat
26.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a tablespoon of olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with a touch of salt and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the 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

Lemon-marinated chicken breast grilled to perfection, paired with nutty quinoa and florets of roasted broccoli with a lovely charred finish.

NUTRITION

549kcal
Protein
39.4g
Fat
26.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a tablespoon of olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with a touch of salt and pepper.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the grilled chicken and roasted broccoli.