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: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Broccoli florets; 2 tsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tbsp Lemon Juice; 1 tsp Sunflower Seeds

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 and fluffy quinoa tossed with oven-roasted broccoli and fresh greens, finished with a zesty lemon-herb vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

42.8g

Fat

17.4g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

1 tbsp Lemon Juice

1 tsp Sunflower Seeds

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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 roast for 15-20 minutes until the edges are toasted.
3
Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
4
Let the chicken rest for 5 minutes before slicing it into thin strips.
5
In a large salad bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and a pinch of dried oregano.
6
Add the mixed greens, cooked quinoa, and roasted broccoli to the bowl and toss thoroughly to coat with the dressing.
7
Top the salad with the sliced grilled chicken and a sprinkle of sunflower seeds before serving.