Name: Grilled Chicken Breast with Quinoa Pilaf and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup cooked Quinoa; 2 cups Broccoli florets; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Slivered Almonds; 1/2 Lemon, juiced; 1 clove Garlic, minced; Sea salt and black pepper to taste

Grilled Chicken Breast with Quinoa Pilaf and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Pilaf and Roasted Broccoli

Grilled chicken breast served over a lemon-infused quinoa pilaf with charred roasted broccoli and toasted slivered almonds.

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NUTRITION

Protein

54.0g

Fat

37.3g

Carbs

53.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

2 cups Broccoli florets

2 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1/2 Lemon, juiced

1 clove Garlic, minced

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with 1 tablespoon of olive oil, minced garlic, sea salt, and black pepper.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are charred and tender.
4
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
5
While the chicken and broccoli cook, prepare the quinoa pilaf by mixing the cooked quinoa with the remaining 1 tablespoon of olive oil, lemon juice, and toasted slivered almonds.
6
Slice the grilled chicken into strips.
7
Plate the lemon quinoa pilaf, top with the sliced chicken, and serve the roasted broccoli on the side.