Grilled Chicken Breast Salad with Quinoa, Chickpeas, 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, Chickpeas, and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa, Chickpeas, and Roasted Broccoli

Enjoy a vibrant, nutrient-packed salad featuring tender grilled chicken, fluffy quinoa, crispy roasted chickpeas, and caramelized broccoli tossed over a bed of fresh mixed greens, all lightly dressed with olive oil and lemon for a bright finish.

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NUTRITION

440kcal
Protein
38.8g
Fat
12.1g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1/2 cup Cooked Quinoa (93g)

1/4 cup Roasted Chickpeas (40g)

1 cup Roasted Broccoli (91g)

1 cup Mixed Greens (20g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Lemon Juice (15g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and any desired herbs. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, cook quinoa according to package instructions. Once cooked, measure out 1/2 cup and set aside.

  • 4

    Toss broccoli florets with a small amount of olive oil, salt, and pepper, then roast in an oven preheated to 400°F for about 15 minutes until tender and slightly caramelized.

  • 5

    For the roasted chickpeas, if using canned chickpeas, rinse and pat dry, then season with salt, pepper, and a dash of olive oil. Roast in the same oven for roughly 20-25 minutes until crispy.

  • 6

    Assemble the salad by placing mixed greens in a bowl. Add the cooked quinoa, roasted broccoli, and chickpeas.

  • 7

    Slice the grilled chicken breast and arrange it over the salad.

  • 8

    Drizzle with the remaining olive oil, fresh lemon juice, and toss gently to combine all flavors.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed lunch.

Grilled Chicken Breast Salad with Quinoa, Chickpeas, 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, Chickpeas, and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa, Chickpeas, and Roasted Broccoli

Enjoy a vibrant, nutrient-packed salad featuring tender grilled chicken, fluffy quinoa, crispy roasted chickpeas, and caramelized broccoli tossed over a bed of fresh mixed greens, all lightly dressed with olive oil and lemon for a bright finish.

NUTRITION

440kcal
Protein
38.8g
Fat
12.1g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1/2 cup Cooked Quinoa (93g)

1/4 cup Roasted Chickpeas (40g)

1 cup Roasted Broccoli (91g)

1 cup Mixed Greens (20g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Lemon Juice (15g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and any desired herbs. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, cook quinoa according to package instructions. Once cooked, measure out 1/2 cup and set aside.

  • 4

    Toss broccoli florets with a small amount of olive oil, salt, and pepper, then roast in an oven preheated to 400°F for about 15 minutes until tender and slightly caramelized.

  • 5

    For the roasted chickpeas, if using canned chickpeas, rinse and pat dry, then season with salt, pepper, and a dash of olive oil. Roast in the same oven for roughly 20-25 minutes until crispy.

  • 6

    Assemble the salad by placing mixed greens in a bowl. Add the cooked quinoa, roasted broccoli, and chickpeas.

  • 7

    Slice the grilled chicken breast and arrange it over the salad.

  • 8

    Drizzle with the remaining olive oil, fresh lemon juice, and toss gently to combine all flavors.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed lunch.