Crispy Baked 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.

Crispy Baked Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast coated in a savory almond crust, baked until golden and served with fluffy quinoa and charred broccoli florets.

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NUTRITION

473kcal
Protein
39g
Fat
23.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Almond Flour

1 tbsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Cook the quinoa in water or vegetable broth according to the package directions until fluffy and set aside.

  • 3

    Toss the broccoli florets on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 4

    In a shallow dish, whisk together the almond flour, garlic powder, and smoked paprika.

  • 5

    Brush the chicken breast with the remaining olive oil and dredge it through the almond flour mixture until evenly coated.

  • 6

    Place the chicken on the baking sheet alongside the broccoli and roast for 18-22 minutes until the chicken is cooked through and the broccoli is charred.

  • 7

    Slice the chicken and serve it over the quinoa with the roasted broccoli on the side.

Crispy Baked 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.

Crispy Baked Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Breast with Quinoa and Roasted Broccoli

Tender chicken breast coated in a savory almond crust, baked until golden and served with fluffy quinoa and charred broccoli florets.

NUTRITION

473kcal
Protein
39g
Fat
23.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Almond Flour

1 tbsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Cook the quinoa in water or vegetable broth according to the package directions until fluffy and set aside.

  • 3

    Toss the broccoli florets on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 4

    In a shallow dish, whisk together the almond flour, garlic powder, and smoked paprika.

  • 5

    Brush the chicken breast with the remaining olive oil and dredge it through the almond flour mixture until evenly coated.

  • 6

    Place the chicken on the baking sheet alongside the broccoli and roast for 18-22 minutes until the chicken is cooked through and the broccoli is charred.

  • 7

    Slice the chicken and serve it over the quinoa with the roasted broccoli on the side.