Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Steamed Broccoli

Tender chicken breast grilled with lemon and herbs, served over a bed of creamy protein-packed quinoa and vibrant steamed broccoli with a hint of toasted garlic.

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NUTRITION

462kcal
Protein
34.7g
Fat
19.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1 cup steamed Broccoli

2 tablespoons non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Marinate chicken breast with half the olive oil, lemon juice, and minced garlic.

  • 2

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

  • 3

    While chicken cooks, steam the broccoli florets until tender-crisp.

  • 4

    In a small bowl, fold the Greek yogurt and remaining olive oil into the warm cooked quinoa until creamy.

  • 5

    Slice the chicken and serve alongside the creamy quinoa and steamed broccoli.

Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Steamed Broccoli

Tender chicken breast grilled with lemon and herbs, served over a bed of creamy protein-packed quinoa and vibrant steamed broccoli with a hint of toasted garlic.

NUTRITION

462kcal
Protein
34.7g
Fat
19.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1 cup steamed Broccoli

2 tablespoons non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Marinate chicken breast with half the olive oil, lemon juice, and minced garlic.

  • 2

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

  • 3

    While chicken cooks, steam the broccoli florets until tender-crisp.

  • 4

    In a small bowl, fold the Greek yogurt and remaining olive oil into the warm cooked quinoa until creamy.

  • 5

    Slice the chicken and serve alongside the creamy quinoa and steamed broccoli.