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 chicken breast grilled to perfection and served over fluffy quinoa with a side of vibrant, crisp steamed broccoli.

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NUTRITION

416kcal
Protein
40.3g
Fat
15.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Pat the chicken breast dry and season thoroughly with dried oregano, sea salt, and black pepper.

  • 2

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

  • 3

    Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.

  • 4

    Warm the pre-cooked quinoa in a small pan or microwave and toss it with one teaspoon of olive oil and the fresh lemon juice.

  • 5

    Slice the grilled chicken into strips and serve it atop the quinoa with the steamed broccoli on the side, drizzling the remaining olive oil over the vegetables.

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 chicken breast grilled to perfection and served over fluffy quinoa with a side of vibrant, crisp steamed broccoli.

NUTRITION

416kcal
Protein
40.3g
Fat
15.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Pat the chicken breast dry and season thoroughly with dried oregano, sea salt, and black pepper.

  • 2

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

  • 3

    Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.

  • 4

    Warm the pre-cooked quinoa in a small pan or microwave and toss it with one teaspoon of olive oil and the fresh lemon juice.

  • 5

    Slice the grilled chicken into strips and serve it atop the quinoa with the steamed broccoli on the side, drizzling the remaining olive oil over the vegetables.