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-garlic dressing, finished with a pinch of smoky red pepper flakes.

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NUTRITION

391kcal
Protein
40.5g
Fat
12.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Allow the grilled chicken to rest for 5 minutes before slicing it into thin strips.

  • 5

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

  • 6

    Whisk together the remaining olive oil, lemon juice, and a pinch of red pepper flakes, then drizzle the dressing over the salad and toss to combine.

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-garlic dressing, finished with a pinch of smoky red pepper flakes.

NUTRITION

391kcal
Protein
40.5g
Fat
12.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Allow the grilled chicken to rest for 5 minutes before slicing it into thin strips.

  • 5

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

  • 6

    Whisk together the remaining olive oil, lemon juice, and a pinch of red pepper flakes, then drizzle the dressing over the salad and toss to combine.