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 herbs, served alongside fluffy quinoa and vibrant steamed broccoli with a hint of toasted garlic.

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NUTRITION

502kcal
Protein
55.3g
Fat
13.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken cooks, prepare the quinoa by simmering in water or broth for 15 minutes until the liquid is absorbed and the grains are fluffy.

  • 4

    Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender.

  • 5

    Slice the grilled chicken and serve it over the bed of quinoa with the steamed broccoli on the side, finishing with a squeeze of 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 herbs, served alongside fluffy quinoa and vibrant steamed broccoli with a hint of toasted garlic.

NUTRITION

502kcal
Protein
55.3g
Fat
13.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken cooks, prepare the quinoa by simmering in water or broth for 15 minutes until the liquid is absorbed and the grains are fluffy.

  • 4

    Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender.

  • 5

    Slice the grilled chicken and serve it over the bed of quinoa with the steamed broccoli on the side, finishing with a squeeze of fresh lemon juice.