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 light yet satisfying salad featuring perfectly grilled chicken breast paired with fluffy quinoa, complemented by roasted broccoli and crisp mixed greens. The splash of lemon-olive oil dressing adds a refreshing finish making this dish a balanced, protein-packed delight.

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NUTRITION

366kcal
Protein
34.6g
Fat
12.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

1 cup Mixed Salad Greens

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting broccoli.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side until cooked through and internal temperature reaches 165°F.

  • 3

    Meanwhile, toss the broccoli florets in a little olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes until edges are slightly crispy.

  • 4

    In a bowl, combine cooked quinoa and mixed salad greens. Add the roasted broccoli once done.

  • 5

    Prepare a simple dressing by whisking together extra virgin olive oil and lemon juice. Drizzle over the salad and toss gently.

  • 6

    Slice the grilled chicken and arrange on top of the salad. 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 light yet satisfying salad featuring perfectly grilled chicken breast paired with fluffy quinoa, complemented by roasted broccoli and crisp mixed greens. The splash of lemon-olive oil dressing adds a refreshing finish making this dish a balanced, protein-packed delight.

NUTRITION

366kcal
Protein
34.6g
Fat
12.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

1 cup Mixed Salad Greens

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting broccoli.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side until cooked through and internal temperature reaches 165°F.

  • 3

    Meanwhile, toss the broccoli florets in a little olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes until edges are slightly crispy.

  • 4

    In a bowl, combine cooked quinoa and mixed salad greens. Add the roasted broccoli once done.

  • 5

    Prepare a simple dressing by whisking together extra virgin olive oil and lemon juice. Drizzle over the salad and toss gently.

  • 6

    Slice the grilled chicken and arrange on top of the salad. Serve immediately.