Grilled Chicken Breast with Steamed Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Steamed Asparagus and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and charred asparagus, finished with a bright squeeze of citrus.

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NUTRITION

385kcal
Protein
33.9g
Fat
12.4g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Chicken Breast

0.75 cup Cooked Quinoa

100g Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

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PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, garlic powder, salt, and pepper to create a marinade.

  • 2

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

  • 3

    Grill the chicken over medium-high heat until fully cooked and juices run clear.

  • 4

    Steam the asparagus spears until they are tender-crisp and bright green.

  • 5

    Fluff the cooked quinoa with a fork and toss with the remaining olive oil.

  • 6

    Serve the grilled chicken over the bed of quinoa with the asparagus on the side.

Grilled Chicken Breast with Steamed Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Steamed Asparagus and Quinoa

Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and charred asparagus, finished with a bright squeeze of citrus.

NUTRITION

385kcal
Protein
33.9g
Fat
12.4g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Chicken Breast

0.75 cup Cooked Quinoa

100g Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, garlic powder, salt, and pepper to create a marinade.

  • 2

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

  • 3

    Grill the chicken over medium-high heat until fully cooked and juices run clear.

  • 4

    Steam the asparagus spears until they are tender-crisp and bright green.

  • 5

    Fluff the cooked quinoa with a fork and toss with the remaining olive oil.

  • 6

    Serve the grilled chicken over the bed of quinoa with the asparagus on the side.