Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Steamed Broccoli

Grilled chicken breast marinated in lemon and garlic, served over fluffy quinoa with tender steamed broccoli for a bright, zesty finish.

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NUTRITION

482kcal
Protein
37.4g
Fat
19.7g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create the marinade.

  • 2

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it sit for 15 minutes.

  • 3

    Heat the remaining olive oil in a grill pan or skillet over medium-high heat.

  • 4

    Cook the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

  • 5

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

  • 6

    Fluff the pre-cooked quinoa with a fork and serve it as a base for the sliced grilled chicken and steamed broccoli.

Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Quinoa and Steamed Broccoli

Grilled chicken breast marinated in lemon and garlic, served over fluffy quinoa with tender steamed broccoli for a bright, zesty finish.

NUTRITION

482kcal
Protein
37.4g
Fat
19.7g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create the marinade.

  • 2

    Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it sit for 15 minutes.

  • 3

    Heat the remaining olive oil in a grill pan or skillet over medium-high heat.

  • 4

    Cook the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

  • 5

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

  • 6

    Fluff the pre-cooked quinoa with a fork and serve it as a base for the sliced grilled chicken and steamed broccoli.