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 served over fluffy quinoa and charred roasted broccoli, finished with a bright lemon-herb vinaigrette and a hint of smoky paprika.

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NUTRITION

437kcal
Protein
32.5g
Fat
22.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

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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 salt, then spread them on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with smoked paprika, 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

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

  • 7

    In a large bowl, combine the cooked quinoa and roasted broccoli.

  • 8

    Slice the grilled chicken into strips and place them on top of the quinoa mixture.

  • 9

    Drizzle the lemon vinaigrette over the salad and toss gently 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 breast served over fluffy quinoa and charred roasted broccoli, finished with a bright lemon-herb vinaigrette and a hint of smoky paprika.

NUTRITION

437kcal
Protein
32.5g
Fat
22.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

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 salt, then spread them on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with smoked paprika, 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

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

  • 7

    In a large bowl, combine the cooked quinoa and roasted broccoli.

  • 8

    Slice the grilled chicken into strips and place them on top of the quinoa mixture.

  • 9

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.