Name: Grilled Chicken and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Broccoli Florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Slivered Almonds; 1 tbsp Lemon Juice; 0.25 tsp Dried Oregano

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Tender grilled chicken and fluffy quinoa tossed with a bright lemon-herb vinaigrette and oven-roasted broccoli, topped with crunchy toasted almonds.

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NUTRITION

Protein

31g

Fat

17.1g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

0.25 tsp Dried Oregano

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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 sea salt, then roast for 15-20 minutes until the edges are tender and charred.
3
Season the chicken breast with dried oregano and sea salt, then grill over medium-high heat for about 6 minutes per side until cooked through.
4
In a large mixing bowl, whisk together the remaining teaspoon of olive oil and the fresh lemon juice to create a light vinaigrette.
5
Slice the grilled chicken into thin strips or bite-sized pieces.
6
Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl with the dressing and toss thoroughly to combine.
7
Garnish the salad with slivered almonds for a satisfying crunch and serve warm.