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

362kcal
Protein
32.9g
Fat
14.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Avocado Oil

1 tbsp Lemon Juice

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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 one teaspoon of avocado oil and a pinch of sea salt, then roast for 15 minutes until the edges are crispy.

  • 3

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 4

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

  • 5

    Whisk together the remaining teaspoon of avocado oil and lemon juice, then drizzle over the salad.

  • 6

    Finish with a sprinkle of toasted red pepper flakes for a subtle kick.

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

362kcal
Protein
32.9g
Fat
14.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of avocado oil and a pinch of sea salt, then roast for 15 minutes until the edges are crispy.

  • 3

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 4

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

  • 5

    Whisk together the remaining teaspoon of avocado oil and lemon juice, then drizzle over the salad.

  • 6

    Finish with a sprinkle of toasted red pepper flakes for a subtle kick.