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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and toasted almonds, finished with a bright lemon-garlic vinaigrette.

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NUTRITION

517kcal
Protein
35.2g
Fat
24.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    Prepare the quinoa according to package directions or use pre-cooked quinoa to save time.

  • 5

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and combine in a large bowl with the quinoa, roasted broccoli, and almonds.

  • 7

    Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated before serving.

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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and toasted almonds, finished with a bright lemon-garlic vinaigrette.

NUTRITION

517kcal
Protein
35.2g
Fat
24.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    Prepare the quinoa according to package directions or use pre-cooked quinoa to save time.

  • 5

    Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and combine in a large bowl with the quinoa, roasted broccoli, and almonds.

  • 7

    Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated before serving.