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

Tender grilled chicken breast and fluffy quinoa tossed with charred roasted broccoli, finished with a bright and zesty lemon-garlic dressing.

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NUTRITION

401kcal
Protein
39.8g
Fat
14.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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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 and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    Season the chicken breast with garlic powder, dried oregano, and sea salt.

  • 4

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced chicken.

  • 7

    Whisk together the remaining teaspoon of olive oil and the lemon juice, then drizzle over the salad and toss to combine.

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

Tender grilled chicken breast and fluffy quinoa tossed with charred roasted broccoli, finished with a bright and zesty lemon-garlic dressing.

NUTRITION

401kcal
Protein
39.8g
Fat
14.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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 and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    Season the chicken breast with garlic powder, dried oregano, and sea salt.

  • 4

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced chicken.

  • 7

    Whisk together the remaining teaspoon of olive oil and the lemon juice, then drizzle over the salad and toss to combine.