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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and sunflower seeds, finished with a bright lemon-herb dressing for a satisfying crunch.

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NUTRITION

440kcal
Protein
39.1g
Fat
19.1g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with salt, black pepper, and your favorite dried herbs.

  • 5

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side 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 mixing bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple dressing.

  • 8

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

  • 9

    Transfer the salad to a plate and sprinkle with sunflower seeds for an added nutty finish.

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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and sunflower seeds, finished with a bright lemon-herb dressing for a satisfying crunch.

NUTRITION

440kcal
Protein
39.1g
Fat
19.1g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the baking sheet.

  • 3

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

  • 4

    Season the chicken breast with salt, black pepper, and your favorite dried herbs.

  • 5

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side 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 mixing bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple dressing.

  • 8

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

  • 9

    Transfer the salad to a plate and sprinkle with sunflower seeds for an added nutty finish.