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-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa and steamed broccoli with a savory charred finish.

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NUTRITION

402kcal
Protein
42.3g
Fat
10.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pound the chicken breast to an even thickness and marinate with olive oil, lemon juice, and dried herbs.

  • 2

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

  • 3

    While the chicken is grilling, rinse the quinoa thoroughly and simmer in water or vegetable broth for 15 minutes until the liquid is absorbed and the grains are fluffy.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water for 5 to 6 minutes until they are tender-crisp and vibrant green.

  • 5

    Slice the grilled chicken and serve it over the quinoa with the broccoli on the side, finishing with a pinch of sea salt and a fresh lemon wedge.

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-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa and steamed broccoli with a savory charred finish.

NUTRITION

402kcal
Protein
42.3g
Fat
10.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Pound the chicken breast to an even thickness and marinate with olive oil, lemon juice, and dried herbs.

  • 2

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

  • 3

    While the chicken is grilling, rinse the quinoa thoroughly and simmer in water or vegetable broth for 15 minutes until the liquid is absorbed and the grains are fluffy.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water for 5 to 6 minutes until they are tender-crisp and vibrant green.

  • 5

    Slice the grilled chicken and serve it over the quinoa with the broccoli on the side, finishing with a pinch of sea salt and a fresh lemon wedge.