Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

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

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Enjoy a vibrant, nutrient-packed salad featuring perfectly grilled chicken breast paired with fluffy quinoa, tender roasted broccoli, and juicy cherry tomatoes, all lightly dressed in a zesty olive oil vinaigrette. This dish offers a refreshing mix of textures and flavors, balancing lean protein with wholesome vegetables to keep you energized throughout the day.

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NUTRITION

345kcal
Protein
35g
Fat
9.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup dry Quinoa

1 cup Broccoli

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

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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 (or preferred herbs) and grill for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes then slice.

  • 3

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (using a 2:1 water to quinoa ratio) and bring to a simmer. Cover and cook for about 15 minutes until the quinoa is fluffy. Fluff with a fork.

  • 4

    Cut the broccoli into florets, toss with olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 15 minutes until tender and slightly crispy on the edges.

  • 5

    In a large bowl, combine the sliced chicken, cooked quinoa, roasted broccoli, and cherry tomatoes.

  • 6

    Drizzle a little extra olive oil or your favorite light vinaigrette if desired, toss to mix, and serve immediately.

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

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

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Enjoy a vibrant, nutrient-packed salad featuring perfectly grilled chicken breast paired with fluffy quinoa, tender roasted broccoli, and juicy cherry tomatoes, all lightly dressed in a zesty olive oil vinaigrette. This dish offers a refreshing mix of textures and flavors, balancing lean protein with wholesome vegetables to keep you energized throughout the day.

NUTRITION

345kcal
Protein
35g
Fat
9.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup dry Quinoa

1 cup Broccoli

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (or preferred herbs) and grill for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes then slice.

  • 3

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (using a 2:1 water to quinoa ratio) and bring to a simmer. Cover and cook for about 15 minutes until the quinoa is fluffy. Fluff with a fork.

  • 4

    Cut the broccoli into florets, toss with olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 15 minutes until tender and slightly crispy on the edges.

  • 5

    In a large bowl, combine the sliced chicken, cooked quinoa, roasted broccoli, and cherry tomatoes.

  • 6

    Drizzle a little extra olive oil or your favorite light vinaigrette if desired, toss to mix, and serve immediately.