Name: Grilled Chicken Breast with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds; 1 tbsp Lemon Juice; 1 clove Garlic; 1/4 tsp Sea Salt; 1/4 tsp Black Pepper

Grilled Chicken Breast with Quinoa 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 and Roasted Broccoli

Lemon-herb marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli and crunchy toasted almonds.

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NUTRITION

Protein

41.3g

Fat

35.7g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

1 clove Garlic

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli florets with one tablespoon of olive oil, sea salt, and black pepper.
3
Spread broccoli on the sheet and roast for 18 minutes until the edges are crispy and charred.
4
Whisk half a tablespoon of olive oil, lemon juice, and minced garlic in a small bowl.
5
Coat the chicken breast in the lemon-garlic mixture and season with additional salt and pepper.
6
Grill chicken over medium-high heat for 6 minutes per side until the internal temperature reaches 165°F.
7
Prepare quinoa according to package instructions or use pre-cooked quinoa warmed through.
8
Toast sliced almonds in a dry skillet over medium heat for 2 minutes until fragrant and golden.
9
Slice the chicken and plate it over the quinoa with the roasted broccoli on the side.
10
Finish the dish with the remaining half tablespoon of olive oil and a sprinkle of toasted almonds.