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 grilled chicken breast served over fluffy quinoa and tender steamed broccoli, finished with a drizzle of extra virgin olive oil and toasted garlic.

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NUTRITION

413kcal
Protein
42.0g
Fat
11.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1.1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Bring 1/2 cup of water and the quinoa to a boil in a small pot, then reduce heat to low and simmer covered for 15 minutes until the liquid is absorbed and quinoa is fluffy.

  • 4

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

  • 5

    Whisk together the olive oil, lemon juice, and minced garlic in a small bowl to create a light dressing.

  • 6

    Slice the grilled chicken and serve it over the quinoa with the broccoli on the side, drizzling the garlic-lemon oil over the vegetables before serving.

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 grilled chicken breast served over fluffy quinoa and tender steamed broccoli, finished with a drizzle of extra virgin olive oil and toasted garlic.

NUTRITION

413kcal
Protein
42.0g
Fat
11.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1.1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Bring 1/2 cup of water and the quinoa to a boil in a small pot, then reduce heat to low and simmer covered for 15 minutes until the liquid is absorbed and quinoa is fluffy.

  • 4

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

  • 5

    Whisk together the olive oil, lemon juice, and minced garlic in a small bowl to create a light dressing.

  • 6

    Slice the grilled chicken and serve it over the quinoa with the broccoli on the side, drizzling the garlic-lemon oil over the vegetables before serving.