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 a bright lemon-herb vinaigrette, finished with a touch of toasted garlic.

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NUTRITION

387kcal
Protein
38.4g
Fat
12.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and the minced garlic, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with a pinch of salt and pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into bite-sized strips.

  • 7

    In a large bowl, whisk together the remaining teaspoon of olive oil and the lemon juice.

  • 8

    Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl.

  • 9

    Toss everything together until well coated and serve warm or at room temperature.

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 a bright lemon-herb vinaigrette, finished with a touch of toasted garlic.

NUTRITION

387kcal
Protein
38.4g
Fat
12.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and the minced garlic, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with a pinch of salt and pepper.

  • 5

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into bite-sized strips.

  • 7

    In a large bowl, whisk together the remaining teaspoon of olive oil and the lemon juice.

  • 8

    Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl.

  • 9

    Toss everything together until well coated and serve warm or at room temperature.