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 grilled chicken breast seasoned with lemon and herbs, served over fluffy quinoa and vibrant steamed broccoli with a hint of toasted garlic.

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NUTRITION

408kcal
Protein
43.5g
Fat
11.5g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.6 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, and dried oregano to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for 10 minutes.

  • 3

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

  • 4

    While the chicken cooks, bring water to a boil and cook the quinoa according to package instructions until the germ separates.

  • 5

    Steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

  • 6

    Toss the steamed broccoli with the remaining olive oil and a pinch of sea salt.

  • 7

    Fluff the quinoa with a fork and plate it alongside the sliced chicken and broccoli.

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 grilled chicken breast seasoned with lemon and herbs, served over fluffy quinoa and vibrant steamed broccoli with a hint of toasted garlic.

NUTRITION

408kcal
Protein
43.5g
Fat
11.5g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.6 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Olive Oil

PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, and dried oregano to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for 10 minutes.

  • 3

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

  • 4

    While the chicken cooks, bring water to a boil and cook the quinoa according to package instructions until the germ separates.

  • 5

    Steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

  • 6

    Toss the steamed broccoli with the remaining olive oil and a pinch of sea salt.

  • 7

    Fluff the quinoa with a fork and plate it alongside the sliced chicken and broccoli.