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 marinated in lemon and herbs, grilled and served over fluffy quinoa with vibrant, crisp steamed broccoli.

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NUTRITION

409kcal
Protein
42.4g
Fat
13.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Steamed Broccoli

1.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, half of the olive oil, and a pinch of sea salt for at least 15 minutes.

  • 2

    Cook the quinoa in water or vegetable broth according to package directions until all liquid is absorbed and the grains are fluffy.

  • 3

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

  • 4

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.

  • 5

    Slice the grilled chicken and serve it over the quinoa with the broccoli on the side, drizzled with the remaining olive oil.

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 marinated in lemon and herbs, grilled and served over fluffy quinoa with vibrant, crisp steamed broccoli.

NUTRITION

409kcal
Protein
42.4g
Fat
13.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Steamed Broccoli

1.5 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Marinate the chicken breast in lemon juice, half of the olive oil, and a pinch of sea salt for at least 15 minutes.

  • 2

    Cook the quinoa in water or vegetable broth according to package directions until all liquid is absorbed and the grains are fluffy.

  • 3

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

  • 4

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.

  • 5

    Slice the grilled chicken and serve it over the quinoa with the broccoli on the side, drizzled with the remaining olive oil.