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.

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Tender grilled chicken and fluffy quinoa served over mixed greens with oven-roasted broccoli, finished with a squeeze of lemon and caramelized edges on the florets.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
35.6g
Fat
13.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

2 cups Mixed Salad Greens

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden and caramelized.

  • 3

    Season the chicken breast with a pinch of salt and black pepper.

  • 4

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

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    In a large serving bowl, layer the mixed greens and top with the cooked quinoa and roasted broccoli.

  • 7

    Add the sliced grilled chicken to the bowl.

  • 8

    Whisk together the remaining teaspoon of olive oil and the fresh lemon juice in a small jar, then drizzle evenly over the salad before serving.

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.

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Tender grilled chicken and fluffy quinoa served over mixed greens with oven-roasted broccoli, finished with a squeeze of lemon and caramelized edges on the florets.

NUTRITION

412kcal
Protein
35.6g
Fat
13.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

2 cups Mixed Salad Greens

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 a teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden and caramelized.

  • 3

    Season the chicken breast with a pinch of salt and black pepper.

  • 4

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

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    In a large serving bowl, layer the mixed greens and top with the cooked quinoa and roasted broccoli.

  • 7

    Add the sliced grilled chicken to the bowl.

  • 8

    Whisk together the remaining teaspoon of olive oil and the fresh lemon juice in a small jar, then drizzle evenly over the salad before serving.