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 grilled with lemon and oregano, served alongside fluffy quinoa and vibrant steamed broccoli with a bright, zesty finish.

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NUTRITION

354kcal
Protein
34.6g
Fat
8.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry and season with a pinch of dried oregano, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Rinse the quinoa and combine with 1/2 cup water in a small saucepan; bring to a boil, then cover and simmer for 15 minutes.

  • 4

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

  • 5

    Fluff the quinoa with a fork and serve the sliced chicken on top, drizzling everything with olive oil and fresh lemon juice.

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 grilled with lemon and oregano, served alongside fluffy quinoa and vibrant steamed broccoli with a bright, zesty finish.

NUTRITION

354kcal
Protein
34.6g
Fat
8.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry and season with a pinch of dried oregano, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Rinse the quinoa and combine with 1/2 cup water in a small saucepan; bring to a boil, then cover and simmer for 15 minutes.

  • 4

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

  • 5

    Fluff the quinoa with a fork and serve the sliced chicken on top, drizzling everything with olive oil and fresh lemon juice.