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 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

401kcal
Protein
40.9g
Fat
13g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    Toss the broccoli florets with half of the olive oil and roast in a 400°F oven for 15 minutes until the edges are slightly charred.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Combine the chicken, cooked quinoa, and roasted broccoli in a large bowl.

  • 7

    Pour the dressing over the salad and toss gently to combine 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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon-herb vinaigrette, finished with a touch of toasted garlic.

NUTRITION

401kcal
Protein
40.9g
Fat
13g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    Toss the broccoli florets with half of the olive oil and roast in a 400°F oven for 15 minutes until the edges are slightly charred.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Combine the chicken, cooked quinoa, and roasted broccoli in a large bowl.

  • 7

    Pour the dressing over the salad and toss gently to combine before serving.