YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Broccoli
Enjoy a vibrant, protein-packed lunch featuring tender grilled chicken paired with fluffy quinoa and perfectly roasted broccoli, all tossed in a zesty lemon-olive oil dressing that makes every bite refreshing and satisfying.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Roasted Broccoli
1.5 tbsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt and pepper.
Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F, then let it rest and slice into strips.
In the meantime, prepare the quinoa as per package instructions if not already cooked.
Toss the broccoli florets with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and lightly browned.
In a large bowl, combine the cooked quinoa and roasted broccoli.
Whisk together the remaining extra-virgin olive oil and lemon juice, then drizzle over the salad.
Top the salad with the grilled chicken slices and gently toss to combine before serving.