Name: Grilled Chicken and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Quinoa, cooked; 1.5 cups Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Garlic powder, salt, and pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a zesty and bright citrus dressing.

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NUTRITION

Protein

43.4g

Fat

15g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Garlic powder, salt, and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.
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 to 20 minutes until the edges are slightly charred and tender.
4
Season the chicken breast with garlic powder, salt, and pepper, then grill for 6 to 7 minutes per side until the internal temperature reaches 165°F.
5
In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a light citrus dressing.
6
Slice the grilled chicken into thin strips.
7
In a large serving bowl, combine the cooked quinoa and roasted broccoli, then top with the sliced chicken.
8
Drizzle the citrus dressing over the salad and toss gently to combine before serving.