Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Grilled lemon-herb chicken served over fluffy quinoa and oven-roasted broccoli florets with a hint of charred goodness.

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NUTRITION

430kcal
Protein
27.7g
Fat
18.7g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Boneless Skinless Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Whisk together half of the olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it rest for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

    While the broccoli is roasting, 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.

  • 6

    Warm the pre-cooked quinoa and plate it alongside the grilled chicken and roasted broccoli for a perfectly balanced, clean meal.

Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Grilled lemon-herb chicken served over fluffy quinoa and oven-roasted broccoli florets with a hint of charred goodness.

NUTRITION

430kcal
Protein
27.7g
Fat
18.7g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Boneless Skinless Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Whisk together half of the olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it rest for at least 15 minutes.

  • 3

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

  • 4

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

  • 5

    While the broccoli is roasting, 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.

  • 6

    Warm the pre-cooked quinoa and plate it alongside the grilled chicken and roasted broccoli for a perfectly balanced, clean meal.