Grilled Chicken Salad with Quinoa and Roasted Broccoli

Preheat oven to 200°C. Toss broccoli florets with olive oil, salt, and pepper on a baking sheet, spreading them out evenly. Place in the oven on the middle rack to roast for 20-25 minutes, shaking the pan halfway through, until edges are crispy and slightly charred.

Rinse quinoa under cold water in a fine-mesh strainer. In a medium saucepan, bring water to a boil over high heat, add quinoa and salt, then reduce to a simmer. Cover and cook for 15-20 minutes until water is absorbed and grains are fluffy.

Season chicken breasts with salt and pepper on both sides. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Place chicken in the pan and cook for 6-7 minutes per side, until internal temperature reaches 74°C and juices run clear. Remove from heat and let rest for 5 minutes before slicing.

In a large mixing bowl, combine mixed greens with thinly sliced cucumber and red bell pepper. Toss gently to distribute ingredients evenly.

In a small bowl, whisk together olive oil and lemon juice until emulsified. Season with salt and pepper to taste.

Slice rested chicken into thin strips. Add chicken to the salad base, drizzle with dressing, and toss gently to coat. Check quinoa for fluffiness and broccoli for crisp-tender texture; remove broccoli from oven if ready.