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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and tender steamed broccoli with a bright, zesty finish.

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NUTRITION

380kcal
Protein
41.9g
Fat
10.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

0.54 cup cooked Quinoa

1.3 cups Broccoli florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes to absorb the flavors.

  • 3

    Preheat your grill or 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 is grilling, cook the quinoa in water or low-sodium broth according to package instructions until all liquid is absorbed and grains are fluffy.

  • 5

    Steam the broccoli florets over boiling water for about 5 minutes until they are vibrant green and tender-crisp.

  • 6

    Slice the grilled chicken breast and serve it alongside the quinoa and steamed broccoli, finishing with an extra squeeze of fresh lemon if desired.

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-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and tender steamed broccoli with a bright, zesty finish.

NUTRITION

380kcal
Protein
41.9g
Fat
10.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

0.54 cup cooked Quinoa

1.3 cups Broccoli florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes to absorb the flavors.

  • 3

    Preheat your grill or 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 is grilling, cook the quinoa in water or low-sodium broth according to package instructions until all liquid is absorbed and grains are fluffy.

  • 5

    Steam the broccoli florets over boiling water for about 5 minutes until they are vibrant green and tender-crisp.

  • 6

    Slice the grilled chicken breast and serve it alongside the quinoa and steamed broccoli, finishing with an extra squeeze of fresh lemon if desired.