Grilled Chicken and Quinoa Salad with Roasted Broccoli

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

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Enjoy a light yet satisfying salad featuring tender grilled chicken paired with nutty quinoa and perfectly roasted broccoli. This refreshing dish is dressed in a tangy lemon-olive oil vinaigrette that elevates the fresh vegetable flavors, creating a balanced meal that's as nutritious as it is delicious.

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NUTRITION

322kcal
Protein
23.6g
Fat
9.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast (57 g)

2/3 cup cooked Quinoa (123 g)

3/4 cup roasted Broccoli (68 g)

1 teaspoon Olive Oil (5 g)

1 tablespoon Lemon Juice (15 g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss chopped broccoli with olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roast for 12-15 minutes until tender and slightly crispy.

  • 5

    In a bowl, combine the cooked quinoa with the roasted broccoli.

  • 6

    Drizzle in lemon juice, add a pinch more salt and pepper if needed, and gently toss to combine.

  • 7

    Top the salad with the grilled chicken slices and serve warm or at room temperature.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

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

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Enjoy a light yet satisfying salad featuring tender grilled chicken paired with nutty quinoa and perfectly roasted broccoli. This refreshing dish is dressed in a tangy lemon-olive oil vinaigrette that elevates the fresh vegetable flavors, creating a balanced meal that's as nutritious as it is delicious.

NUTRITION

322kcal
Protein
23.6g
Fat
9.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast (57 g)

2/3 cup cooked Quinoa (123 g)

3/4 cup roasted Broccoli (68 g)

1 teaspoon Olive Oil (5 g)

1 tablespoon Lemon Juice (15 g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss chopped broccoli with olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roast for 12-15 minutes until tender and slightly crispy.

  • 5

    In a bowl, combine the cooked quinoa with the roasted broccoli.

  • 6

    Drizzle in lemon juice, add a pinch more salt and pepper if needed, and gently toss to combine.

  • 7

    Top the salad with the grilled chicken slices and serve warm or at room temperature.