Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

Savor the light yet satisfying combination of juicy grilled chicken paired with nutty quinoa and a refreshing, crunchy broccoli salad. Accented with red bell pepper and toasted almond slivers, this vibrant dish is finished with a zesty lemon vinaigrette for a burst of flavor in every bite.

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NUTRITION

408kcal
Protein
39.6g
Fat
14.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1/4 cup diced Red Bell Pepper

1 tbsp Almond Slivers

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, combine the chopped broccoli, diced red bell pepper, and almond slivers in a mixing bowl.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create a light vinaigrette.

  • 6

    Pour the vinaigrette over the broccoli mixture and toss to combine.

  • 7

    Plate the quinoa as a base, top with sliced grilled chicken, and serve the crunchy broccoli salad on the side.

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

Savor the light yet satisfying combination of juicy grilled chicken paired with nutty quinoa and a refreshing, crunchy broccoli salad. Accented with red bell pepper and toasted almond slivers, this vibrant dish is finished with a zesty lemon vinaigrette for a burst of flavor in every bite.

NUTRITION

408kcal
Protein
39.6g
Fat
14.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1/4 cup diced Red Bell Pepper

1 tbsp Almond Slivers

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, combine the chopped broccoli, diced red bell pepper, and almond slivers in a mixing bowl.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create a light vinaigrette.

  • 6

    Pour the vinaigrette over the broccoli mixture and toss to combine.

  • 7

    Plate the quinoa as a base, top with sliced grilled chicken, and serve the crunchy broccoli salad on the side.