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 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1 cup Baby Spinach; 1 teaspoon Pumpkin 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

Grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and fresh greens, finished with a squeeze of lemon and toasted pumpkin seeds.

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NUTRITION

Protein

44g

Fat

17.2g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

1 teaspoon Pumpkin Seeds

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
3
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
Let the chicken rest for 5 minutes before slicing it into thin strips.
5
In a large serving bowl, combine the baby spinach, cooked quinoa, and roasted broccoli.
6
Top the salad with the sliced grilled chicken.
7
Drizzle the remaining teaspoon of olive oil and a fresh squeeze of lemon juice over the salad.
8
Garnish with pumpkin seeds for a final crunch and serve immediately.