YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli
Enjoy a vibrant and satisfying lunch featuring tender grilled chicken breast atop a bed of fluffy quinoa and nutrient-packed roasted broccoli. The fresh salad is lightly dressed to enhance the natural flavors of each ingredient, balancing a crisp texture with a hearty protein boost.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Roasted Broccoli
1/2 tablespoon Extra Virgin Olive Oil
1 cup Mixed Salad Greens
1 tablespoon Lemon Juice
PREPARATION
Preheat the grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.
Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes, then slice into strips.
Meanwhile, prepare the quinoa according to package directions and steam or boil until fully cooked.
Toss the broccoli florets with the extra virgin olive oil, salt, and pepper. Roast in a preheated oven at 425°F for 15-20 minutes until tender and slightly charred.
In a large bowl, combine the mixed salad greens, cooked quinoa, and roasted broccoli. Drizzle with fresh lemon juice and toss gently.
Top the salad with the sliced grilled chicken breast, and serve immediately.