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.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with roasted broccoli and a toasted almond crunch.

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NUTRITION

514kcal
Protein
34.7g
Fat
31.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1/2 Lemon, juiced

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 6

    Heat 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.

  • 7

    In a small dry pan over medium heat, lightly toast the slivered almonds for 2-3 minutes until golden and fragrant.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced grilled chicken and roasted broccoli.

  • 9

    Garnish the entire dish with the toasted almonds for a satisfying crunch.

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.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with roasted broccoli and a toasted almond crunch.

NUTRITION

514kcal
Protein
34.7g
Fat
31.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1/2 Lemon, juiced

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Brush the chicken breast with the lemon-garlic mixture and season with black pepper.

  • 6

    Heat 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.

  • 7

    In a small dry pan over medium heat, lightly toast the slivered almonds for 2-3 minutes until golden and fragrant.

  • 8

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced grilled chicken and roasted broccoli.

  • 9

    Garnish the entire dish with the toasted almonds for a satisfying crunch.