YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, tossed with fluffy quinoa and oven-roasted broccoli, finished with a sprinkle of toasted pepitas.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1/2 tablespoon Pumpkin Seeds (Pepitas)
1 tablespoon Lemon Juice
1/4 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper, then roast for 15-20 minutes until tender and charred.
Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for about 6 minutes per side until fully cooked.
While the chicken and broccoli cook, ensure your quinoa is prepared and fluffed with a fork.
In a small jar or bowl, whisk together the remaining olive oil and fresh lemon juice to create a simple vinaigrette.
Slice the grilled chicken into bite-sized strips.
In a large bowl, combine the cooked quinoa, roasted broccoli, and grilled chicken.
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Top with the pumpkin seeds for added iron, fiber, and a satisfying toasted crunch.