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: 3.9 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced

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 fluffy quinoa and charred roasted broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

42.3g

Fat

15.3g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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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 one teaspoon of olive oil, minced garlic, and a pinch of salt and pepper.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are charred and tender.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.
5
Allow the chicken to rest for 5 minutes before slicing into thin strips.
6
In a large bowl, combine the cooked quinoa and roasted broccoli.
7
Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.
8
Top the quinoa mixture with the sliced chicken, drizzle with the lemon dressing, and toss gently to combine.