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 oregano, served over a bed of fluffy quinoa and vibrant steamed broccoli with a touch of zesty herb oil.

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NUTRITION

438kcal
Protein
42.9g
Fat
11.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Steamed Broccoli

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Marinate the chicken breast with lemon juice, dried oregano, salt, pepper, and half of the olive oil.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Cook the quinoa in water or low-sodium vegetable broth until the liquid is fully absorbed and the grains are fluffy.

  • 4

    Steam the broccoli florets over simmering water until they are vibrant green and tender-crisp.

  • 5

    Slice the grilled chicken and serve it atop the quinoa and broccoli, finishing with the remaining olive oil and a squeeze of fresh lemon.

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 oregano, served over a bed of fluffy quinoa and vibrant steamed broccoli with a touch of zesty herb oil.

NUTRITION

438kcal
Protein
42.9g
Fat
11.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Steamed Broccoli

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Marinate the chicken breast with lemon juice, dried oregano, salt, pepper, and half of the olive oil.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Cook the quinoa in water or low-sodium vegetable broth until the liquid is fully absorbed and the grains are fluffy.

  • 4

    Steam the broccoli florets over simmering water until they are vibrant green and tender-crisp.

  • 5

    Slice the grilled chicken and serve it atop the quinoa and broccoli, finishing with the remaining olive oil and a squeeze of fresh lemon.