Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

Grilled chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright lemon-garlic dressing and toasted sunflower seeds.

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NUTRITION

774kcal
Protein
55.7g
Fat
41.6g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

2 tablespoons Olive Oil

1.25 tablespoons Sunflower Seeds

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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 tablespoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are toasted.

  • 3

    Rinse the quinoa under cold water and place it in a small pot with half a cup of water; bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 4

    Season the chicken breast with minced garlic, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Fluff the cooked quinoa with a fork and combine it with the roasted broccoli and sunflower seeds in a large bowl.

  • 8

    Slice the grilled chicken and serve it over the quinoa salad, drizzling the lemon dressing over the entire dish.

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli Salad

Grilled chicken breast served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright lemon-garlic dressing and toasted sunflower seeds.

NUTRITION

774kcal
Protein
55.7g
Fat
41.6g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

2 tablespoons Olive Oil

1.25 tablespoons Sunflower Seeds

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one tablespoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are toasted.

  • 3

    Rinse the quinoa under cold water and place it in a small pot with half a cup of water; bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 4

    Season the chicken breast with minced garlic, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Fluff the cooked quinoa with a fork and combine it with the roasted broccoli and sunflower seeds in a large bowl.

  • 8

    Slice the grilled chicken and serve it over the quinoa salad, drizzling the lemon dressing over the entire dish.