Name: Grilled Lemon Chicken Breast with Quinoa and Steamed Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 1.6 oz Dry Quinoa; 1.5 cups Sliced Carrots; 1.5 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano; 0.25 tsp Salt; 0.25 tsp Black Pepper

Grilled Lemon Chicken Breast with Quinoa and Steamed Carrots

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Quinoa and Steamed Carrots

Grilled lemon and oregano chicken breast served with fluffy quinoa and sweet steamed carrots with a bright, zesty finish.

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NUTRITION

Protein

45g

Fat

27.3g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1.6 oz Dry Quinoa

1.5 cups Sliced Carrots

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

0.25 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

1
Whisk together half of the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.
2
Place the chicken breast in the marinade and let sit for at least 15 minutes.
3
Bring water to a boil in a small pot, add the quinoa, then reduce heat and simmer covered for 15 minutes.
4
Slice the carrots into rounds and steam them in a basket over boiling water until fork-tender.
5
Heat a grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165 degrees F.
6
Fluff the quinoa with a fork and toss with the remaining olive oil.
7
Plate the grilled chicken alongside the quinoa and carrots, finishing with an extra squeeze of fresh lemon.