YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Broccoli Salad with Herb Vinaigrette
Savor a vibrant salad featuring juicy grilled chicken breast paired with crisp steamed broccoli, fresh baby spinach, tender roasted asparagus, and sweet cherry tomatoes, all tossed in a zesty herb vinaigrette. This refreshing lunch balances lean protein with a mix of colorful veggies and a light, tangy dressing to delight your palate.
INGREDIENTS
5.8 ounces Chicken Breast
1 cup steamed Broccoli
1 cup raw Baby Spinach
5 roasted Asparagus spears
1 serving (approx. 5) Cherry Tomatoes, halved
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Fresh Herbs (Parsley & Basil)
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and a pinch of chopped fresh herbs.
Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.
Steam the broccoli until tender, about 4-5 minutes, then set aside to cool slightly.
While the chicken is grilling, trim the woody ends off the asparagus and roast them in a preheated oven at 400°F for about 8-10 minutes with a light drizzle of olive oil, salt, and pepper.
In a large bowl, combine the baby spinach, steamed broccoli, roasted asparagus, and halved cherry tomatoes.
In a small bowl, whisk together olive oil, lemon juice, and finely chopped fresh herbs to create the herb vinaigrette.
Slice the grilled chicken and add it to the salad. Drizzle the vinaigrette evenly over the salad and toss gently to combine all ingredients.
Serve immediately and enjoy your fresh, protein-packed lunch.