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 refreshing, balanced lunch featuring tender grilled chicken paired with fluffy quinoa and vibrant roasted broccoli, lightly dressed with a tangy lemon-olive oil vinaigrette. The dish is perfectly balanced to fuel your day with lean protein, wholesome grains, and nutrient-packed veggies.

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NUTRITION

361kcal
Protein
32.5g
Fat
16.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Broccoli

1 teaspoon Olive Oil (roasting)

1/2 tablespoon Olive Oil (dressing)

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the broccoli in the preheated oven for 15-18 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, grill the chicken breast until cooked through, about 6-8 minutes per side depending on thickness. Once done, slice into strips.

  • 4

    Prepare the quinoa as per package instructions if not already cooked. Use approximately 1/3 cup of cooked quinoa.

  • 5

    In a bowl, combine the quinoa, roasted broccoli, and grilled chicken. Drizzle with 1/2 tablespoon olive oil and 1 tablespoon lemon juice, then season with additional salt and pepper if desired.

  • 6

    Toss the salad gently to evenly coat all ingredients with the dressing. Serve immediately.

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 refreshing, balanced lunch featuring tender grilled chicken paired with fluffy quinoa and vibrant roasted broccoli, lightly dressed with a tangy lemon-olive oil vinaigrette. The dish is perfectly balanced to fuel your day with lean protein, wholesome grains, and nutrient-packed veggies.

NUTRITION

361kcal
Protein
32.5g
Fat
16.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Broccoli

1 teaspoon Olive Oil (roasting)

1/2 tablespoon Olive Oil (dressing)

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the broccoli in the preheated oven for 15-18 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, grill the chicken breast until cooked through, about 6-8 minutes per side depending on thickness. Once done, slice into strips.

  • 4

    Prepare the quinoa as per package instructions if not already cooked. Use approximately 1/3 cup of cooked quinoa.

  • 5

    In a bowl, combine the quinoa, roasted broccoli, and grilled chicken. Drizzle with 1/2 tablespoon olive oil and 1 tablespoon lemon juice, then season with additional salt and pepper if desired.

  • 6

    Toss the salad gently to evenly coat all ingredients with the dressing. Serve immediately.