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 zesty lemon vinaigrette, featuring perfectly charred florets.

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NUTRITION

390kcal
Protein
40.5g
Fat
12.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 5

    Allow the chicken to rest for 5 minutes before slicing it into bite-sized strips.

  • 6

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

  • 7

    Whisk together the remaining olive oil and lemon juice, then drizzle over the salad and toss gently to combine.

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 zesty lemon vinaigrette, featuring perfectly charred florets.

NUTRITION

390kcal
Protein
40.5g
Fat
12.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

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 of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 5

    Allow the chicken to rest for 5 minutes before slicing it into bite-sized strips.

  • 6

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

  • 7

    Whisk together the remaining olive oil and lemon juice, then drizzle over the salad and toss gently to combine.