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 and tossed with fluffy quinoa and tender roasted broccoli, finished with a bright squeeze of citrus and smoky charred edges.

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NUTRITION

399kcal
Protein
41.5g
Fat
11.1g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 4

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

  • 5

    While the chicken rests, place the cooked quinoa in a large mixing bowl and fluff with a fork.

  • 6

    Slice the grilled chicken into bite-sized strips.

  • 7

    Combine the chicken and roasted broccoli with the quinoa.

  • 8

    Whisk the remaining olive oil and lemon juice together, then drizzle over the salad and toss gently before serving.

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 and tossed with fluffy quinoa and tender roasted broccoli, finished with a bright squeeze of citrus and smoky charred edges.

NUTRITION

399kcal
Protein
41.5g
Fat
11.1g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 4

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

  • 5

    While the chicken rests, place the cooked quinoa in a large mixing bowl and fluff with a fork.

  • 6

    Slice the grilled chicken into bite-sized strips.

  • 7

    Combine the chicken and roasted broccoli with the quinoa.

  • 8

    Whisk the remaining olive oil and lemon juice together, then drizzle over the salad and toss gently before serving.