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

Lemon-herb grilled chicken served over fluffy quinoa with a chilled broccoli salad featuring toasted almonds for a satisfying crunch.

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NUTRITION

405kcal
Protein
42.1g
Fat
13.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tbsp Nonfat Greek Yogurt

1 tbsp Sliced Almonds

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the quinoa according to package instructions if not using pre-cooked portions.

  • 4

    Chop the raw broccoli into very small, bite-sized florets and place them in a mixing bowl.

  • 5

    Whisk the Greek yogurt with a teaspoon of water or lemon juice to thin it out, then toss with the broccoli and sliced almonds.

  • 6

    Allow the chicken to rest for 3 minutes before slicing into strips.

  • 7

    Plate the quinoa, top with the sliced chicken, and serve with 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

Lemon-herb grilled chicken served over fluffy quinoa with a chilled broccoli salad featuring toasted almonds for a satisfying crunch.

NUTRITION

405kcal
Protein
42.1g
Fat
13.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tbsp Nonfat Greek Yogurt

1 tbsp Sliced Almonds

1 tsp Olive Oil

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the quinoa according to package instructions if not using pre-cooked portions.

  • 4

    Chop the raw broccoli into very small, bite-sized florets and place them in a mixing bowl.

  • 5

    Whisk the Greek yogurt with a teaspoon of water or lemon juice to thin it out, then toss with the broccoli and sliced almonds.

  • 6

    Allow the chicken to rest for 3 minutes before slicing into strips.

  • 7

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