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.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Tender grilled chicken breast tossed with fluffy quinoa and oven-roasted broccoli, finished with a bright lemon-herb vinaigrette and toasted garlic.

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NUTRITION

417kcal
Protein
43.8g
Fat
13.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 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 half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

  • 5

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and sliced grilled chicken.

  • 6

    Drizzle the lemon-garlic dressing over the salad and toss gently to combine before serving.

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.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Tender grilled chicken breast tossed with fluffy quinoa and oven-roasted broccoli, finished with a bright lemon-herb vinaigrette and toasted garlic.

NUTRITION

417kcal
Protein
43.8g
Fat
13.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

  • 5

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and sliced grilled chicken.

  • 6

    Drizzle the lemon-garlic dressing over the salad and toss gently to combine before serving.