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 tossed with fluffy quinoa and charred roasted broccoli, finished with a bright lemon-garlic dressing for a refreshing zesty bite.

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NUTRITION

390kcal
Protein
40.7g
Fat
12.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Whisk the remaining olive oil and lemon juice together, drizzle over the salad, and toss gently 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 tossed with fluffy quinoa and charred roasted broccoli, finished with a bright lemon-garlic dressing for a refreshing zesty bite.

NUTRITION

390kcal
Protein
40.7g
Fat
12.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 sea salt, then spread them on the baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Whisk the remaining olive oil and lemon juice together, drizzle over the salad, and toss gently to combine.