Grilled Chicken Breast with Quinoa and Broccoli Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Broccoli Salad

Grilled chicken breast seasoned with oregano, served over a light quinoa and broccoli salad with a crunch of toasted sunflower seeds.

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NUTRITION

434kcal
Protein
42.7g
Fat
17.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with dried oregano, salt, and pepper.

  • 2

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

  • 3

    Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

  • 4

    In a large bowl, combine the cooked quinoa, steamed broccoli, and sunflower seeds.

  • 5

    Whisk together the olive oil and lemon juice in a small bowl to create the dressing.

  • 6

    Toss the quinoa and broccoli mixture with the dressing until evenly coated.

  • 7

    Slice the grilled chicken and serve it immediately over the prepared salad.

Grilled Chicken Breast with Quinoa and Broccoli Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Broccoli Salad

Grilled chicken breast seasoned with oregano, served over a light quinoa and broccoli salad with a crunch of toasted sunflower seeds.

NUTRITION

434kcal
Protein
42.7g
Fat
17.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with dried oregano, salt, and pepper.

  • 2

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

  • 3

    Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

  • 4

    In a large bowl, combine the cooked quinoa, steamed broccoli, and sunflower seeds.

  • 5

    Whisk together the olive oil and lemon juice in a small bowl to create the dressing.

  • 6

    Toss the quinoa and broccoli mixture with the dressing until evenly coated.

  • 7

    Slice the grilled chicken and serve it immediately over the prepared salad.