Name: Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a bright lemon-herb drizzle and a pinch of flaky sea salt.

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NUTRITION

Protein

42.7g

Fat

15.4g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon 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 salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.
5
Grill the chicken over medium-high heat for about 5-7 minutes per side until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing it into thin strips.
7
In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple dressing.
8
Place the cooked quinoa in a bowl, top with the roasted broccoli and sliced chicken, and drizzle the lemon dressing over the entire dish.