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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and creamy avocado, finished with a drizzle of zesty lemon oil for a bright, toasted flavor.

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NUTRITION

593kcal
Protein
33.3g
Fat
33.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

0.25 medium Avocado

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a tablespoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

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

  • 4

    While the chicken rests, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a small bowl, whisk together the remaining tablespoon of olive oil and the lemon juice to create a simple dressing.

  • 6

    Slice the grilled chicken into strips and dice the avocado.

  • 7

    Combine the quinoa, roasted broccoli, and sliced chicken in a large bowl, then top with avocado and drizzle with the lemon oil dressing before serving.

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

Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and creamy avocado, finished with a drizzle of zesty lemon oil for a bright, toasted flavor.

NUTRITION

593kcal
Protein
33.3g
Fat
33.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

0.25 medium Avocado

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a tablespoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

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

  • 4

    While the chicken rests, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a small bowl, whisk together the remaining tablespoon of olive oil and the lemon juice to create a simple dressing.

  • 6

    Slice the grilled chicken into strips and dice the avocado.

  • 7

    Combine the quinoa, roasted broccoli, and sliced chicken in a large bowl, then top with avocado and drizzle with the lemon oil dressing before serving.