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 served over fluffy quinoa and charred roasted broccoli, finished with a bright and zesty lemon-garlic dressing.

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NUTRITION

393kcal
Protein
43.1g
Fat
12.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

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, sea salt, and black pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Prepare the quinoa according to package instructions or use pre-cooked quinoa warmed slightly.

  • 5

    In a small jar or bowl, whisk together the remaining olive oil and lemon juice with a pinch of dried oregano to create the dressing.

  • 6

    Slice the grilled chicken into strips and arrange it over a bed of quinoa and the roasted broccoli.

  • 7

    Drizzle the lemon-garlic dressing over the entire salad and enjoy while warm.

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 served over fluffy quinoa and charred roasted broccoli, finished with a bright and zesty lemon-garlic dressing.

NUTRITION

393kcal
Protein
43.1g
Fat
12.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

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, sea salt, and black pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Prepare the quinoa according to package instructions or use pre-cooked quinoa warmed slightly.

  • 5

    In a small jar or bowl, whisk together the remaining olive oil and lemon juice with a pinch of dried oregano to create the dressing.

  • 6

    Slice the grilled chicken into strips and arrange it over a bed of quinoa and the roasted broccoli.

  • 7

    Drizzle the lemon-garlic dressing over the entire salad and enjoy while warm.