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.

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Grilled chicken and quinoa tossed with oven-roasted broccoli florets, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

407kcal
Protein
41.3g
Fat
11.4g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 to 20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with your favorite dried herbs and grill over medium-high heat for about 6 to 7 minutes per side until fully cooked.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and place it in a large mixing bowl.

  • 5

    Slice the grilled chicken into strips and add it to the bowl along with the roasted broccoli.

  • 6

    Whisk together the remaining olive oil and lemon juice, then drizzle the dressing over the salad and toss gently to combine.

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.

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Broccoli

Grilled chicken and quinoa tossed with oven-roasted broccoli florets, finished with a bright and zesty lemon vinaigrette.

NUTRITION

407kcal
Protein
41.3g
Fat
11.4g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

2/3 cup Cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 to 20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with your favorite dried herbs and grill over medium-high heat for about 6 to 7 minutes per side until fully cooked.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and place it in a large mixing bowl.

  • 5

    Slice the grilled chicken into strips and add it to the bowl along with the roasted broccoli.

  • 6

    Whisk together the remaining olive oil and lemon juice, then drizzle the dressing over the salad and toss gently to combine.