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

Herb-marinated chicken breast grilled until juicy and served over fluffy quinoa and tender broccoli with a bright squeeze of charred lemon.

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NUTRITION

432kcal
Protein
42.7g
Fat
13.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

  • 2

    Brush the chicken with half of the olive oil to ensure it stays moist during the grilling process.

  • 3

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

  • 4

    While the chicken is grilling, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until they are vibrant green and tender-crisp.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 6

    Plate the fluffy quinoa alongside the steamed broccoli and the sliced grilled chicken.

  • 7

    Drizzle the remaining olive oil over the broccoli and finish the entire dish with a bright 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

Herb-marinated chicken breast grilled until juicy and served over fluffy quinoa and tender broccoli with a bright squeeze of charred lemon.

NUTRITION

432kcal
Protein
42.7g
Fat
13.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

  • 2

    Brush the chicken with half of the olive oil to ensure it stays moist during the grilling process.

  • 3

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

  • 4

    While the chicken is grilling, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until they are vibrant green and tender-crisp.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 6

    Plate the fluffy quinoa alongside the steamed broccoli and the sliced grilled chicken.

  • 7

    Drizzle the remaining olive oil over the broccoli and finish the entire dish with a bright squeeze of fresh lemon juice.