Grilled Chicken Breast with Quinoa and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Steamed Broccoli

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of vibrant steamed broccoli and a finishing drizzle of zesty olive oil.

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NUTRITION

328kcal
Protein
36.2g
Fat
8.4g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, minced garlic, and half of the olive oil for at least 15 minutes.

  • 2

    Cook the quinoa by bringing it to a boil with water, then simmering covered for 15 minutes until fluffy.

  • 3

    Steam the broccoli florets over boiling water for 5 minutes until they reach a vibrant green and tender-crisp texture.

  • 4

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Slice the chicken and serve it over the quinoa and broccoli, drizzling with the remaining olive oil.

Grilled Chicken Breast with Quinoa and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Steamed Broccoli

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of vibrant steamed broccoli and a finishing drizzle of zesty olive oil.

NUTRITION

328kcal
Protein
36.2g
Fat
8.4g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, minced garlic, and half of the olive oil for at least 15 minutes.

  • 2

    Cook the quinoa by bringing it to a boil with water, then simmering covered for 15 minutes until fluffy.

  • 3

    Steam the broccoli florets over boiling water for 5 minutes until they reach a vibrant green and tender-crisp texture.

  • 4

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Slice the chicken and serve it over the quinoa and broccoli, drizzling with the remaining olive oil.