Name: Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 cups Mixed Greens; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Grilled chicken and quinoa served over fresh greens with roasted broccoli, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

Protein

41.7g

Fat

14.8g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 cups Mixed Greens

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
Season the chicken breast with salt, pepper, and a touch of dried oregano.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing it into thin strips.
7
In a small jar or bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.
8
Place the mixed greens in a large bowl and top with the cooked quinoa and roasted broccoli.
9
Add the sliced chicken and drizzle the lemon vinaigrette over the top before tossing gently to combine.