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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

404kcal
Protein
41.8g
Fat
13.1g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.65 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and toss with 1 teaspoon of the olive oil, sea salt, and black pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with sea salt, pepper, and dried oregano.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    In a large mixing bowl, whisk together the remaining 0.5 teaspoon of olive oil and the lemon juice.

  • 8

    Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl.

  • 9

    Toss everything together until well combined and serve warm or at room temperature.

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

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

NUTRITION

404kcal
Protein
41.8g
Fat
13.1g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.65 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and toss with 1 teaspoon of the olive oil, sea salt, and black pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with sea salt, pepper, and dried oregano.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    In a large mixing bowl, whisk together the remaining 0.5 teaspoon of olive oil and the lemon juice.

  • 8

    Add the cooked quinoa, roasted broccoli, and sliced chicken to the bowl.

  • 9

    Toss everything together until well combined and serve warm or at room temperature.