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 oven-roasted broccoli, finished with a bright squeeze of lemon and a pinch of toasted red pepper flakes.

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NUTRITION

361kcal
Protein
37.4g
Fat
10.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

100g Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

Fresh Lemon Juice

Sea Salt and Black Pepper

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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 half of the olive oil and a pinch of sea salt on the prepared 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 6-7 minutes per side.

  • 5

    Let the chicken rest for 5 minutes to retain juices before slicing it into bite-sized pieces.

  • 6

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

  • 7

    Drizzle with the remaining olive oil and a generous squeeze of fresh lemon juice 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 tossed with fluffy quinoa and oven-roasted broccoli, finished with a bright squeeze of lemon and a pinch of toasted red pepper flakes.

NUTRITION

361kcal
Protein
37.4g
Fat
10.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

100g Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

Fresh Lemon Juice

Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F 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 on the prepared 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 6-7 minutes per side.

  • 5

    Let the chicken rest for 5 minutes to retain juices before slicing it into bite-sized pieces.

  • 6

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

  • 7

    Drizzle with the remaining olive oil and a generous squeeze of fresh lemon juice before serving.