Grilled Chicken Thigh 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 Thigh and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh and Quinoa Salad with Roasted Broccoli

A vibrant and satisfying lunch featuring tender grilled chicken thighs paired with fluffy quinoa and crisp roasted broccoli. A drizzle of zesty olive oil and lemon juice brings the dish to life with a burst of fresh flavor, making it a balanced and appealing meal perfect for a nutritious midday boost.

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NUTRITION

452kcal
Protein
40.7g
Fat
14.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (boneless, skinless)

1/2 cup Cooked Quinoa

1 cup Broccoli

1/4 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken thigh lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken thigh for about 5-6 minutes per side or until fully cooked and nicely charred.

  • 4

    While the chicken is grilling, prepare the quinoa following package instructions if not already cooked.

  • 5

    Toss the broccoli with a tiny drizzle of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 10 minutes until tender and slightly crispy.

  • 6

    In a bowl, combine the cooked quinoa and roasted broccoli. Drizzle with lemon juice and the remaining olive oil, mixing gently.

  • 7

    Slice the grilled chicken thigh and serve it atop the quinoa and broccoli salad.

  • 8

    Enjoy this balanced and flavorful meal!

Grilled Chicken Thigh 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 Thigh and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh and Quinoa Salad with Roasted Broccoli

A vibrant and satisfying lunch featuring tender grilled chicken thighs paired with fluffy quinoa and crisp roasted broccoli. A drizzle of zesty olive oil and lemon juice brings the dish to life with a burst of fresh flavor, making it a balanced and appealing meal perfect for a nutritious midday boost.

NUTRITION

452kcal
Protein
40.7g
Fat
14.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (boneless, skinless)

1/2 cup Cooked Quinoa

1 cup Broccoli

1/4 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken thigh lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken thigh for about 5-6 minutes per side or until fully cooked and nicely charred.

  • 4

    While the chicken is grilling, prepare the quinoa following package instructions if not already cooked.

  • 5

    Toss the broccoli with a tiny drizzle of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 10 minutes until tender and slightly crispy.

  • 6

    In a bowl, combine the cooked quinoa and roasted broccoli. Drizzle with lemon juice and the remaining olive oil, mixing gently.

  • 7

    Slice the grilled chicken thigh and serve it atop the quinoa and broccoli salad.

  • 8

    Enjoy this balanced and flavorful meal!