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

Lemon-marinated chicken breast grilled to perfection and tossed with fluffy quinoa and oven-roasted broccoli, finished with a drizzle of olive oil and caramelized garlic.

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NUTRITION

482kcal
Protein
26.2g
Fat
29.4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.8 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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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, minced garlic, and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and dried oregano.

  • 5

    Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 6

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

  • 7

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

  • 8

    Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl.

  • 9

    Toss everything together until well-coated and serve warm or at room temperature.

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

Lemon-marinated chicken breast grilled to perfection and tossed with fluffy quinoa and oven-roasted broccoli, finished with a drizzle of olive oil and caramelized garlic.

NUTRITION

482kcal
Protein
26.2g
Fat
29.4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.8 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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, minced garlic, and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and dried oregano.

  • 5

    Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 6

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

  • 7

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

  • 8

    Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl.

  • 9

    Toss everything together until well-coated and serve warm or at room temperature.