Oven-Baked Chicken Breast with Herbed Farro and Steamed Broccoli

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

Oven-Baked Chicken Breast with Herbed Farro and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Herbed Farro and Steamed Broccoli

Oven-roasted chicken breast served over a bed of chewy, herb-flecked farro and tender steamed broccoli, finished with a dollop of lemon-yogurt sauce and toasted almonds.

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NUTRITION

493kcal
Protein
36.3g
Fat
21.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

1/4 cup Dry Farro

1 cup Broccoli florets

1 tbsp Nonfat Greek Yogurt

1/2 tbsp Slivered Almonds

1 tbsp Extra Virgin Olive Oil

Fresh Parsley and Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the farro and place it in a small pot with 1 cup of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.

  • 3

    Season the chicken breast with salt, pepper, and a touch of dried herbs. Place on the baking sheet and drizzle with half of the olive oil.

  • 4

    Bake the chicken for 18-22 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken and farro cook, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.

  • 6

    In a small bowl, whisk the Greek yogurt with a squeeze of lemon juice and a pinch of salt to create a sauce.

  • 7

    Drain any excess water from the farro and stir in the remaining olive oil and freshly chopped parsley.

  • 8

    Slice the chicken and serve it over the herbed farro with the steamed broccoli on the side.

  • 9

    Top the dish with the lemon-yogurt sauce and toasted slivered almonds for a nutty crunch.

Oven-Baked Chicken Breast with Herbed Farro and Steamed Broccoli

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

Oven-Baked Chicken Breast with Herbed Farro and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Herbed Farro and Steamed Broccoli

Oven-roasted chicken breast served over a bed of chewy, herb-flecked farro and tender steamed broccoli, finished with a dollop of lemon-yogurt sauce and toasted almonds.

NUTRITION

493kcal
Protein
36.3g
Fat
21.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

1/4 cup Dry Farro

1 cup Broccoli florets

1 tbsp Nonfat Greek Yogurt

1/2 tbsp Slivered Almonds

1 tbsp Extra Virgin Olive Oil

Fresh Parsley and Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the farro and place it in a small pot with 1 cup of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.

  • 3

    Season the chicken breast with salt, pepper, and a touch of dried herbs. Place on the baking sheet and drizzle with half of the olive oil.

  • 4

    Bake the chicken for 18-22 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken and farro cook, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.

  • 6

    In a small bowl, whisk the Greek yogurt with a squeeze of lemon juice and a pinch of salt to create a sauce.

  • 7

    Drain any excess water from the farro and stir in the remaining olive oil and freshly chopped parsley.

  • 8

    Slice the chicken and serve it over the herbed farro with the steamed broccoli on the side.

  • 9

    Top the dish with the lemon-yogurt sauce and toasted slivered almonds for a nutty crunch.