Name: Grilled Chicken and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Grilled chicken and quinoa tossed with oven-roasted broccoli and a zesty lemon-garlic dressing, finished with a hint of smoky charred edges.

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NUTRITION

Protein

41g

Fat

15.1g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 teaspoon of the olive oil and a pinch of sea salt.
3
Spread the broccoli on the prepared sheet and roast for 15-20 minutes until the edges are crispy and charred.
4
Season the chicken breast with salt, pepper, and the minced garlic clove.
5
Grill the chicken over medium-high heat for approximately 6 minutes per side until fully cooked through.
6
Allow the chicken to rest for 5 minutes before slicing it into bite-sized strips.
7
In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced chicken.
8
Whisk the remaining teaspoon of olive oil with the lemon juice and drizzle it over the salad.
9
Toss everything together to coat evenly and serve warm.