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: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Broccoli florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced

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 breast served over a bed of fluffy quinoa and oven-roasted broccoli, finished with a bright squeeze of lemon and toasted garlic.

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NUTRITION

Protein

42g

Fat

15.2g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 the minced garlic, then spread them on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, season the chicken breast with a pinch of salt and pepper.
5
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
6
In a large serving bowl, combine the cooked quinoa and the roasted broccoli.
7
Slice the grilled chicken into strips and place them on top of the quinoa mixture.
8
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the salad before serving.