Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Steamed Broccoli

Tender chicken breast grilled with lemon and herbs, served over a bed of protein-rich creamy quinoa and crisp steamed broccoli.

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NUTRITION

479kcal
Protein
48.7g
Fat
14.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2/3 cup cooked Quinoa

2 cups Broccoli florets

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken cooks, steam the broccoli florets for about 5 minutes until they are vibrant green and tender-crisp.

  • 4

    In a medium bowl, combine the warm cooked quinoa with the Greek yogurt and lemon juice, stirring until the mixture is creamy and well-combined.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the creamy quinoa and top with the sliced chicken, serving the steamed broccoli on the side drizzled with the remaining teaspoon of olive oil.

Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Steamed Broccoli

Tender chicken breast grilled with lemon and herbs, served over a bed of protein-rich creamy quinoa and crisp steamed broccoli.

NUTRITION

479kcal
Protein
48.7g
Fat
14.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2/3 cup cooked Quinoa

2 cups Broccoli florets

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken cooks, steam the broccoli florets for about 5 minutes until they are vibrant green and tender-crisp.

  • 4

    In a medium bowl, combine the warm cooked quinoa with the Greek yogurt and lemon juice, stirring until the mixture is creamy and well-combined.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the creamy quinoa and top with the sliced chicken, serving the steamed broccoli on the side drizzled with the remaining teaspoon of olive oil.