Name: Grilled Chicken Breast and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.75 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Pinch of sea salt and black pepper; 1/2 teaspoon dried Oregano

Grilled Chicken Breast 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 Breast and Quinoa Salad with Roasted Broccoli

Tender grilled chicken breast served over a fluffy quinoa salad with oven-roasted broccoli, finished with a bright lemon-herb vinaigrette for a zesty, refreshing bite.

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NUTRITION

Protein

39.4g

Fat

15.5g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of sea salt and black pepper

1/2 teaspoon dried Oregano

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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 one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
Season the chicken breast with salt, pepper, and dried oregano.
5
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
In a small bowl, whisk the remaining teaspoon of olive oil with the lemon juice to create a light dressing.
7
In a large bowl, combine the cooked quinoa and roasted broccoli, then toss with the lemon dressing.
8
Slice the grilled chicken into strips and serve it over the quinoa and broccoli salad.