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 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1 cup Broccoli florets; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Garlic Powder

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

Grilled lemon-herb chicken served over fluffy quinoa and oven-roasted broccoli, finished with a drizzle of extra virgin olive oil and a bright, zesty squeeze of lemon.

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NUTRITION

Protein

43.3g

Fat

14.7g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt on a parchment-lined baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are charred and tender.
4
Season the chicken breast evenly with garlic powder, salt, and black pepper.
5
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
6
Prepare the quinoa according to the package directions if not already cooked and fluff it with a fork.
7
Slice the grilled chicken into strips.
8
Assemble the bowl by placing the quinoa at the base and topping it with the sliced chicken and roasted broccoli.
9
Drizzle the remaining teaspoon of olive oil and fresh lemon juice over the dish before serving.