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.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon vinaigrette, finished with toasted pumpkin seeds.

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NUTRITION

445kcal
Protein
36.9g
Fat
17.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Chicken Breast

0.7 cup Cooked Quinoa

1.1 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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

  • 3

    Season the chicken breast with salt, pepper, and garlic powder, then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 4

    While the chicken rests, whisk the remaining olive oil with the lemon juice in a large mixing bowl.

  • 5

    Add the cooked quinoa and roasted broccoli to the bowl with the dressing and toss well to combine.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa mixture.

  • 7

    Garnish the dish with pumpkin seeds for a satisfying toasted crunch.

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.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon vinaigrette, finished with toasted pumpkin seeds.

NUTRITION

445kcal
Protein
36.9g
Fat
17.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Chicken Breast

0.7 cup Cooked Quinoa

1.1 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Season the chicken breast with salt, pepper, and garlic powder, then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 4

    While the chicken rests, whisk the remaining olive oil with the lemon juice in a large mixing bowl.

  • 5

    Add the cooked quinoa and roasted broccoli to the bowl with the dressing and toss well to combine.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa mixture.

  • 7

    Garnish the dish with pumpkin seeds for a satisfying toasted crunch.