Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

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

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Grilled chicken and fluffy quinoa tossed with oven-roasted broccoli over fresh greens, finished with a zesty lemon vinaigrette and a toasted almond crunch.

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NUTRITION

404kcal
Protein
41.4g
Fat
14.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 cups Mixed Greens

1.5 tsp Extra Virgin Olive Oil

1 tsp Slivered Almonds

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 half a teaspoon of olive oil and a pinch of sea salt.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are beautifully caramelized.

  • 4

    Season the chicken breast with sea salt and black pepper, then grill over medium heat for 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

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

  • 7

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

  • 8

    Toss everything together until well combined and top with slivered almonds for a nutty finish.

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

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

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Grilled chicken and fluffy quinoa tossed with oven-roasted broccoli over fresh greens, finished with a zesty lemon vinaigrette and a toasted almond crunch.

NUTRITION

404kcal
Protein
41.4g
Fat
14.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 cups Mixed Greens

1.5 tsp Extra Virgin Olive Oil

1 tsp Slivered Almonds

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 half a teaspoon of olive oil and a pinch of sea salt.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are beautifully caramelized.

  • 4

    Season the chicken breast with sea salt and black pepper, then grill over medium heat for 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

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

  • 7

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

  • 8

    Toss everything together until well combined and top with slivered almonds for a nutty finish.