Name: Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup Broccoli florets; 2 tbsp Plain non-fat Greek Yogurt; 1 tbsp Sunflower Seeds; 1 tbsp Dried Cranberries; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

Tender chicken breast grilled with lemon and herbs, served with fluffy quinoa and a raw broccoli salad tossed in a creamy, tangy dressing.

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NUTRITION

Protein

43.4g

Fat

19.1g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tbsp Plain non-fat Greek Yogurt

1 tbsp Sunflower Seeds

1 tbsp Dried Cranberries

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Rinse the quinoa and cook according to package directions, then fluff with a fork and set aside.
2
Season the chicken breast with salt, pepper, and one teaspoon of olive oil.
3
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
4
Chop the raw broccoli into very small, bite-sized florets and place them in a mixing bowl.
5
In a small jar or bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and the remaining teaspoon of olive oil to create the dressing.
6
Toss the broccoli florets with the dressing, sunflower seeds, and dried cranberries until well coated.
7
Slice the grilled chicken and serve it alongside the quinoa and the crunchy broccoli salad.