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 tossed with oven-roasted broccoli and a bright lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

437kcal
Protein
35.4g
Fat
20.2g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1 teaspoon Sunflower Seeds

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 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, combine the fresh mixed greens, cooked quinoa, and the warm roasted broccoli.

  • 5

    Whisk together the remaining olive oil and lemon juice in a small jar to create a bright vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the salad base.

  • 7

    Drizzle the dressing over the entire dish and garnish with sunflower seeds for a nutty, toasted finish.

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 tossed with oven-roasted broccoli and a bright lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

NUTRITION

437kcal
Protein
35.4g
Fat
20.2g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1 teaspoon Sunflower Seeds

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 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, combine the fresh mixed greens, cooked quinoa, and the warm roasted broccoli.

  • 5

    Whisk together the remaining olive oil and lemon juice in a small jar to create a bright vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the salad base.

  • 7

    Drizzle the dressing over the entire dish and garnish with sunflower seeds for a nutty, toasted finish.