Lemon Herb 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.

Lemon Herb Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Quinoa and Steamed Broccoli

Tender chicken breast pan-seared with fresh oregano and lemon, served over fluffy quinoa and vibrant steamed broccoli with a drizzle of zesty olive oil.

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NUTRITION

653kcal
Protein
32.7g
Fat
38.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

150g Cooked Quinoa

150g Broccoli Florets

2 tbsp Extra Virgin Olive Oil

40g Avocado

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Season the chicken breast with salt, pepper, and dried oregano.

  • 3

    Heat one tablespoon of olive oil in a skillet over medium-high heat.

  • 4

    Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While chicken cooks, steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

  • 6

    In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and minced garlic to create a dressing.

  • 7

    Slice the cooked chicken breast and the avocado.

  • 8

    Plate the quinoa and broccoli, top with the sliced chicken and avocado, and drizzle the lemon-garlic dressing over the entire dish.

Lemon Herb 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.

Lemon Herb Chicken Breast with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Quinoa and Steamed Broccoli

Tender chicken breast pan-seared with fresh oregano and lemon, served over fluffy quinoa and vibrant steamed broccoli with a drizzle of zesty olive oil.

NUTRITION

653kcal
Protein
32.7g
Fat
38.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

150g Cooked Quinoa

150g Broccoli Florets

2 tbsp Extra Virgin Olive Oil

40g Avocado

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Season the chicken breast with salt, pepper, and dried oregano.

  • 3

    Heat one tablespoon of olive oil in a skillet over medium-high heat.

  • 4

    Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While chicken cooks, steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

  • 6

    In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and minced garlic to create a dressing.

  • 7

    Slice the cooked chicken breast and the avocado.

  • 8

    Plate the quinoa and broccoli, top with the sliced chicken and avocado, and drizzle the lemon-garlic dressing over the entire dish.