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 to perfection and served over fluffy quinoa with tender steamed broccoli, finished with a drizzle of zesty herb oil.

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NUTRITION

437kcal
Protein
42.4g
Fat
14.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2/3 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Marinate the chicken breast in one teaspoon of olive oil, the lemon juice, and dried oregano for at least 15 minutes.

  • 2

    Rinse the quinoa thoroughly and simmer in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F and it is lightly charred.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water until they are vibrant green and fork-tender.

  • 5

    Slice the grilled chicken and serve it over the bed of quinoa with the steamed broccoli on the side, drizzling the remaining teaspoon of olive oil over the top.

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 to perfection and served over fluffy quinoa with tender steamed broccoli, finished with a drizzle of zesty herb oil.

NUTRITION

437kcal
Protein
42.4g
Fat
14.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2/3 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Marinate the chicken breast in one teaspoon of olive oil, the lemon juice, and dried oregano for at least 15 minutes.

  • 2

    Rinse the quinoa thoroughly and simmer in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 3

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F and it is lightly charred.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water until they are vibrant green and fork-tender.

  • 5

    Slice the grilled chicken and serve it over the bed of quinoa with the steamed broccoli on the side, drizzling the remaining teaspoon of olive oil over the top.