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 grilled chicken breast served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

400kcal
Protein
42.5g
Fat
11.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

3 tbsp Dry Quinoa

1.5 cups Fresh Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.

  • 2

    Rinse the dry quinoa in a fine-mesh sieve then simmer in water using a one-to-two ratio until the liquid is absorbed and the grains are fluffy.

  • 3

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

  • 4

    Plate the grilled chicken alongside the quinoa and broccoli then finish with a drizzle of olive oil and a bright squeeze of lemon.

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 grilled chicken breast served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

400kcal
Protein
42.5g
Fat
11.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

3 tbsp Dry Quinoa

1.5 cups Fresh Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.

  • 2

    Rinse the dry quinoa in a fine-mesh sieve then simmer in water using a one-to-two ratio until the liquid is absorbed and the grains are fluffy.

  • 3

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

  • 4

    Plate the grilled chicken alongside the quinoa and broccoli then finish with a drizzle of olive oil and a bright squeeze of lemon.