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, featuring a delightful hint of charred goodness.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
34.5g
Fat
17.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss broccoli florets with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender and charred.

  • 3

    Season the chicken breast with dried oregano, minced garlic, and sea salt.

  • 4

    Grill the chicken over medium-high heat for 5-7 minutes per side until cooked through, then let it rest before slicing.

  • 5

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

  • 6

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

  • 7

    Drizzle the lemon 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, featuring a delightful hint of charred goodness.

NUTRITION

407kcal
Protein
34.5g
Fat
17.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss broccoli florets with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender and charred.

  • 3

    Season the chicken breast with dried oregano, minced garlic, and sea salt.

  • 4

    Grill the chicken over medium-high heat for 5-7 minutes per side until cooked through, then let it rest before slicing.

  • 5

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

  • 6

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

  • 7

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