Grilled Chicken Breast with Broccoli Rice Salad

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

Grilled Chicken Breast with Broccoli Rice Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Broccoli Rice Salad

Lemon-marinated chicken breast grilled until juicy, tossed with fluffy brown rice, crunchy broccoli, and massaged kale in a zesty garlic vinaigrette.

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NUTRITION

364kcal
Protein
41.7g
Fat
12.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/3 cup cooked Brown Rice

1 cup Broccoli florets, finely chopped

1/2 cup Kale, stems removed and shredded

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with half of the marinade, and let sit for 10 minutes.

  • 3

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

  • 4

    While the chicken cooks, place the shredded kale in a large bowl with the remaining olive oil and a pinch of salt, massaging the leaves with your hands until they soften.

  • 5

    Add the finely chopped broccoli and cooked brown rice to the kale, tossing with the remaining lemon-garlic marinade.

  • 6

    Remove the chicken from the grill, let it rest for 3 minutes, then slice it into strips.

  • 7

    Serve the grilled chicken over the broccoli and rice salad, garnishing with extra lemon zest if desired.

Grilled Chicken Breast with Broccoli Rice Salad

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

Grilled Chicken Breast with Broccoli Rice Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Broccoli Rice Salad

Lemon-marinated chicken breast grilled until juicy, tossed with fluffy brown rice, crunchy broccoli, and massaged kale in a zesty garlic vinaigrette.

NUTRITION

364kcal
Protein
41.7g
Fat
12.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/3 cup cooked Brown Rice

1 cup Broccoli florets, finely chopped

1/2 cup Kale, stems removed and shredded

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with half of the marinade, and let sit for 10 minutes.

  • 3

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

  • 4

    While the chicken cooks, place the shredded kale in a large bowl with the remaining olive oil and a pinch of salt, massaging the leaves with your hands until they soften.

  • 5

    Add the finely chopped broccoli and cooked brown rice to the kale, tossing with the remaining lemon-garlic marinade.

  • 6

    Remove the chicken from the grill, let it rest for 3 minutes, then slice it into strips.

  • 7

    Serve the grilled chicken over the broccoli and rice salad, garnishing with extra lemon zest if desired.