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 grilled with lemon and herbs, served over fluffy quinoa and vibrant steamed broccoli with a drizzle of zesty olive oil.

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NUTRITION

424kcal
Protein
40.7g
Fat
13.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Whisk one teaspoon of olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes.

  • 3

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

  • 4

    Combine the dry quinoa with a half cup of water in a small saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 5

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until they are tender-crisp.

  • 6

    Fluff the cooked quinoa with a fork and toss it with the remaining half teaspoon of olive oil and a pinch of sea salt before serving.

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 grilled with lemon and herbs, served over fluffy quinoa and vibrant steamed broccoli with a drizzle of zesty olive oil.

NUTRITION

424kcal
Protein
40.7g
Fat
13.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Whisk one teaspoon of olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes.

  • 3

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

  • 4

    Combine the dry quinoa with a half cup of water in a small saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 5

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until they are tender-crisp.

  • 6

    Fluff the cooked quinoa with a fork and toss it with the remaining half teaspoon of olive oil and a pinch of sea salt before serving.