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 marinated in lemon and herbs, grilled until juicy and served over fluffy quinoa with vibrant, crisp steamed broccoli.

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NUTRITION

398kcal
Protein
42.3g
Fat
11.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

0.6 cup Cooked Quinoa

1 cup Steamed Broccoli

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook in a small pot with water or vegetable broth until fluffy and the water is absorbed.

  • 2

    Season the chicken breast with sea salt, black pepper, and garlic powder to your liking.

  • 3

    Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    Assemble the lunch bowl by layering the quinoa, sliced grilled chicken, and steamed broccoli, then drizzle with olive oil and a squeeze of fresh 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 chicken breast marinated in lemon and herbs, grilled until juicy and served over fluffy quinoa with vibrant, crisp steamed broccoli.

NUTRITION

398kcal
Protein
42.3g
Fat
11.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

0.6 cup Cooked Quinoa

1 cup Steamed Broccoli

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook in a small pot with water or vegetable broth until fluffy and the water is absorbed.

  • 2

    Season the chicken breast with sea salt, black pepper, and garlic powder to your liking.

  • 3

    Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    Assemble the lunch bowl by layering the quinoa, sliced grilled chicken, and steamed broccoli, then drizzle with olive oil and a squeeze of fresh lemon.