YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Broccoli
Savor a vibrant, balanced salad featuring tender grilled chicken, lightly herbed and paired with nutty quinoa and crispy roasted broccoli. Finished with a tangy lemon-olive oil dressing, this meal offers a refreshing combination of textures and flavors that satisfy your palate while aligning with your dietary goals.
INGREDIENTS
3 ounces Chicken Breast
0.33 cup cooked Quinoa
1 cup roasted Broccoli
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your grill and oven to 400°F.
Season the chicken breast with a pinch of salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side until fully cooked and juices run clear. Once done, let it rest and then slice into strips.
Meanwhile, toss chopped broccoli with a little olive oil, salt, and pepper. Roast in the preheated oven on a baking sheet for about 15-18 minutes until edges are crispy and tender.
Prepare the salad base by mixing the cooked quinoa with the roasted broccoli in a bowl.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.
Drizzle the dressing over the quinoa and broccoli mixture and gently toss to combine.
Top the salad with the sliced grilled chicken and serve immediately.