Grilled Chicken Breast with Roasted Broccoli and Citrus Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Citrus Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Citrus Quinoa Salad

Grilled chicken breast paired with charred roasted broccoli and a refreshing citrus quinoa salad, drizzled with a bright orange-lemon vinaigrette.

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NUTRITION

332kcal
Protein
38.2g
Fat
8.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

3/4 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Orange Juice

30 grams Orange Segments

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast on a baking sheet for 15-20 minutes until tender and charred.

  • 3

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

  • 4

    In a small mixing bowl, whisk together the remaining olive oil, orange juice, and lemon juice to create a light citrus dressing.

  • 5

    Place the cooked quinoa and fresh orange segments in a bowl, then pour the citrus dressing over them and toss gently to combine.

  • 6

    Slice the grilled chicken and serve it alongside the roasted broccoli and the citrus quinoa salad for a bright and balanced lunch.

Grilled Chicken Breast with Roasted Broccoli and Citrus Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Citrus Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Citrus Quinoa Salad

Grilled chicken breast paired with charred roasted broccoli and a refreshing citrus quinoa salad, drizzled with a bright orange-lemon vinaigrette.

NUTRITION

332kcal
Protein
38.2g
Fat
8.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

3/4 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Orange Juice

30 grams Orange Segments

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast on a baking sheet for 15-20 minutes until tender and charred.

  • 3

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

  • 4

    In a small mixing bowl, whisk together the remaining olive oil, orange juice, and lemon juice to create a light citrus dressing.

  • 5

    Place the cooked quinoa and fresh orange segments in a bowl, then pour the citrus dressing over them and toss gently to combine.

  • 6

    Slice the grilled chicken and serve it alongside the roasted broccoli and the citrus quinoa salad for a bright and balanced lunch.