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

Tender grilled chicken breast tossed with fluffy quinoa and charred roasted broccoli, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

348kcal
Protein
42.6g
Fat
7.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 a tiny drop of the olive oil and roast for 15-20 minutes until the edges are charred.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, the roasted broccoli, and the sliced grilled chicken.

  • 5

    Whisk together the lemon juice and the remaining olive oil with a pinch of dried oregano, then drizzle over the salad and toss well to combine.

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

Tender grilled chicken breast tossed with fluffy quinoa and charred roasted broccoli, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

348kcal
Protein
42.6g
Fat
7.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a tiny drop of the olive oil and roast for 15-20 minutes until the edges are charred.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, the roasted broccoli, and the sliced grilled chicken.

  • 5

    Whisk together the lemon juice and the remaining olive oil with a pinch of dried oregano, then drizzle over the salad and toss well to combine.