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: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli florets; 1 tbsp Extra Virgin Olive Oil; 2 cups Baby Spinach; 1 tbsp Lemon Juice

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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli over a bed of fresh spinach, finished with a bright and zesty citrus vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.9g

Fat

19.5g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

2 cups Baby Spinach

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

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 golden brown.
3
Season the chicken breast with salt, pepper, and dried herbs of choice, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
4
While the chicken rests, whisk together the remaining olive oil, lemon juice, and a teaspoon of Dijon mustard to create the dressing.
5
In a large bowl, layer the baby spinach and top with the cooked quinoa and roasted broccoli.
6
Slice the grilled chicken into strips and place on top of the salad.
7
Drizzle the zesty citrus vinaigrette over the entire bowl and serve immediately.