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 bright lemon-herb dressing for a refreshing, zesty finish.

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NUTRITION

322kcal
Protein
33.0g
Fat
9.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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 to 20 minutes until the edges are slightly charred.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Whisk the remaining olive oil and lemon juice together, drizzle 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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon-herb dressing for a refreshing, zesty finish.

NUTRITION

322kcal
Protein
33.0g
Fat
9.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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 to 20 minutes until the edges are slightly charred.

  • 3

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

  • 4

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

  • 5

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

  • 6

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