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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a jammy soft-boiled egg, finished with a bright and zesty lemon-herb dressing.

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NUTRITION

398kcal
Protein
31.2g
Fat
14.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 large Egg

1 teaspoon 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, salt, and pepper, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for about 5-6 minutes per side until fully cooked.

  • 4

    Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes for a jammy yolk.

  • 5

    Transfer the egg to an ice bath immediately after cooking, then peel and slice in half.

  • 6

    In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced grilled chicken.

  • 7

    Whisk the remaining olive oil with the lemon juice and pour over the salad, tossing well to coat.

  • 8

    Top the salad with the soft-boiled egg and serve immediately.

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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a jammy soft-boiled egg, finished with a bright and zesty lemon-herb dressing.

NUTRITION

398kcal
Protein
31.2g
Fat
14.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 large Egg

1 teaspoon 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, salt, and pepper, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for about 5-6 minutes per side until fully cooked.

  • 4

    Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes for a jammy yolk.

  • 5

    Transfer the egg to an ice bath immediately after cooking, then peel and slice in half.

  • 6

    In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced grilled chicken.

  • 7

    Whisk the remaining olive oil with the lemon juice and pour over the salad, tossing well to coat.

  • 8

    Top the salad with the soft-boiled egg and serve immediately.