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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender steamed broccoli and a drizzle of zesty olive oil.

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NUTRITION

411kcal
Protein
42.8g
Fat
14.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces raw Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1/2 Fresh Lemon (for juice)

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PREPARATION

  • 1

    Whisk together one teaspoon of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper to marinate the chicken for at least 15 minutes.

  • 2

    Rinse the quinoa under cold water and cook in a small pot with water or vegetable broth until all liquid is absorbed and the grain is fluffy.

  • 3

    Cut the broccoli into bite-sized florets and steam over boiling water for 4-5 minutes until bright green and tender.

  • 4

    Preheat 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.

  • 5

    Let the chicken rest for 5 minutes before slicing into thin strips to keep it juicy.

  • 6

    Assemble the bowl by placing the quinoa and broccoli at the base, topping with the sliced chicken, and finishing with the remaining teaspoon of olive oil and a final squeeze of 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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender steamed broccoli and a drizzle of zesty olive oil.

NUTRITION

411kcal
Protein
42.8g
Fat
14.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces raw Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1/2 Fresh Lemon (for juice)

PREPARATION

  • 1

    Whisk together one teaspoon of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper to marinate the chicken for at least 15 minutes.

  • 2

    Rinse the quinoa under cold water and cook in a small pot with water or vegetable broth until all liquid is absorbed and the grain is fluffy.

  • 3

    Cut the broccoli into bite-sized florets and steam over boiling water for 4-5 minutes until bright green and tender.

  • 4

    Preheat 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.

  • 5

    Let the chicken rest for 5 minutes before slicing into thin strips to keep it juicy.

  • 6

    Assemble the bowl by placing the quinoa and broccoli at the base, topping with the sliced chicken, and finishing with the remaining teaspoon of olive oil and a final squeeze of lemon.