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

Grilled chicken and roasted broccoli tossed with fluffy quinoa and finished with a bright, zesty lemon vinaigrette.

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NUTRITION

380kcal
Protein
33.6g
Fat
14.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 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 olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 4

    While the chicken rests, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Slice the grilled chicken into bite-sized strips.

  • 6

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

  • 7

    Drizzle the lemon-garlic dressing over the salad and toss gently to combine before serving.

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

Grilled chicken and roasted broccoli tossed with fluffy quinoa and finished with a bright, zesty lemon vinaigrette.

NUTRITION

380kcal
Protein
33.6g
Fat
14.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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 olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 4

    While the chicken rests, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

  • 5

    Slice the grilled chicken into bite-sized strips.

  • 6

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

  • 7

    Drizzle the lemon-garlic dressing over the salad and toss gently to combine before serving.