Grilled Chicken Breast 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 Breast and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Salad with Roasted Broccoli

Lemon-marinated grilled chicken served over fluffy quinoa and tender roasted broccoli, finished with toasted almond slivers for a satisfying crunch.

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NUTRITION

400kcal
Protein
43.2g
Fat
15.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with lemon juice, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and place it into a serving bowl.

  • 5

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Drizzle the remaining olive oil over the dish and garnish with the sliced almonds for a nutty finish.

Grilled Chicken Breast 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 Breast and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Salad with Roasted Broccoli

Lemon-marinated grilled chicken served over fluffy quinoa and tender roasted broccoli, finished with toasted almond slivers for a satisfying crunch.

NUTRITION

400kcal
Protein
43.2g
Fat
15.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with lemon juice, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and place it into a serving bowl.

  • 5

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Drizzle the remaining olive oil over the dish and garnish with the sliced almonds for a nutty finish.