Name: Grilled Chicken and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 oz Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Broccoli florets; 1.5 tsp Extra Virgin Olive Oil; 1 tsp Slivered Almonds; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper; 1/2 tsp Dried Oregano

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Grilled chicken breast served over a bed of fluffy quinoa and charred roasted broccoli, finished with a vibrant lemon-herb vinaigrette and a sprinkle of toasted almonds.

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NUTRITION

Protein

38g

Fat

13.8g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tsp Slivered Almonds

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Dried Oregano

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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 salt, then roast for 15-20 minutes until the edges are slightly charred.
3
Season the chicken breast with sea salt, black pepper, and dried oregano.
4
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
5
In a small bowl, whisk together the remaining olive oil and lemon juice to create the dressing.
6
In a large serving bowl, combine the cooked quinoa and roasted broccoli.
7
Slice the grilled chicken into strips and place them on top of the quinoa and broccoli mixture.
8
Drizzle the lemon-herb dressing over the salad and garnish with toasted slivered almonds for a satisfying crunch.