Name: Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Broccoli florets; 2 cups Mixed Greens; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Pan-grilled chicken and nutty quinoa tossed with oven-roasted broccoli and mixed greens, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.9g

Fat

13.2g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

2 cups Mixed Greens

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt and pepper.
3
Spread the broccoli on the baking sheet and roast for 15 to 18 minutes until the edges are slightly charred.
4
Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or garlic powder.
5
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 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 thin strips.
7
In a large serving bowl, layer the mixed greens and top with the cooked quinoa and roasted broccoli.
8
Add the sliced chicken to the bowl.
9
Whisk the remaining half teaspoon of olive oil with the fresh lemon juice and drizzle over the salad just before serving.