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.

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

Grilled lemon-herb chicken served over fluffy quinoa with a raw broccoli salad tossed in a zesty dressing and topped with toasted slivered almonds.

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NUTRITION

405kcal
Protein
40.9g
Fat
14.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and dried oregano to taste.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the lemon juice, Dijon mustard, and olive oil in a small bowl to create the dressing.

  • 4

    Chop the raw broccoli into very small, bite-sized florets and place them in a mixing bowl.

  • 5

    Add the slivered almonds to the broccoli and toss with the prepared lemon-Dijon dressing until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it over a bed of warm quinoa with the crunchy broccoli salad on the side.

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.

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Broccoli Salad

Grilled lemon-herb chicken served over fluffy quinoa with a raw broccoli salad tossed in a zesty dressing and topped with toasted slivered almonds.

NUTRITION

405kcal
Protein
40.9g
Fat
14.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and dried oregano to taste.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the lemon juice, Dijon mustard, and olive oil in a small bowl to create the dressing.

  • 4

    Chop the raw broccoli into very small, bite-sized florets and place them in a mixing bowl.

  • 5

    Add the slivered almonds to the broccoli and toss with the prepared lemon-Dijon dressing until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it over a bed of warm quinoa with the crunchy broccoli salad on the side.