Grilled Chicken Breast with Broccoli and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Broccoli and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Broccoli and Quinoa Salad

Lemon-marinated chicken breast grilled to perfection, served over a fluffy quinoa and broccoli salad with a bright, zesty finish.

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NUTRITION

387kcal
Protein
34.6g
Fat
12.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2/3 cup Cooked Quinoa

1 cup Steamed Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Whisk together half of the olive oil, half of the lemon juice, and the dried oregano in a small bowl.

  • 2

    Brush the chicken breast with the marinade and let it sit for 10 minutes.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, steam the broccoli florets until they are tender-crisp and vibrant green.

  • 5

    In a medium bowl, toss the cooked quinoa and steamed broccoli with the remaining olive oil and lemon juice.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa and broccoli salad.

Grilled Chicken Breast with Broccoli and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Broccoli and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Broccoli and Quinoa Salad

Lemon-marinated chicken breast grilled to perfection, served over a fluffy quinoa and broccoli salad with a bright, zesty finish.

NUTRITION

387kcal
Protein
34.6g
Fat
12.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2/3 cup Cooked Quinoa

1 cup Steamed Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Whisk together half of the olive oil, half of the lemon juice, and the dried oregano in a small bowl.

  • 2

    Brush the chicken breast with the marinade and let it sit for 10 minutes.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, steam the broccoli florets until they are tender-crisp and vibrant green.

  • 5

    In a medium bowl, toss the cooked quinoa and steamed broccoli with the remaining olive oil and lemon juice.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa and broccoli salad.