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

Tender chicken breast grilled with lemon and herbs, served with nutty quinoa and oven-roasted broccoli florets that have a perfect charred edge.

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NUTRITION

366kcal
Protein
53.3g
Fat
6.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 cups Broccoli florets

1/3 cup cooked Quinoa

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of sea salt and black pepper

1/2 tsp dried oregano

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff with a fork.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa, garnishing with an extra squeeze of lemon if desired.

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

Tender chicken breast grilled with lemon and herbs, served with nutty quinoa and oven-roasted broccoli florets that have a perfect charred edge.

NUTRITION

366kcal
Protein
53.3g
Fat
6.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 cups Broccoli florets

1/3 cup cooked Quinoa

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of sea salt and black pepper

1/2 tsp dried oregano

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff with a fork.

  • 8

    Plate the sliced chicken alongside the roasted broccoli and quinoa, garnishing with an extra squeeze of lemon if desired.