Grilled Chicken and Quinoa Salad with Roasted Vegetables

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

Grilled Chicken and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Enjoy a vibrant and balanced salad featuring tender grilled chicken breast, nutty quinoa, and a medley of roasted vegetables, all freshened up with a touch of olive oil and sliced avocado. This colorful dish delivers just the right balance of lean protein, wholesome grains, and healthy fats, making it a satisfying midday meal.

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NUTRITION

445kcal
Protein
31g
Fat
23.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil for roasting

1.5 tsp Olive Oil for dressing

1/3 Avocado

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 4

    Toss mixed vegetables (such as bell pepper, zucchini, and red onion) with 1 tsp olive oil, salt, and pepper, then spread on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    Prepare cooked quinoa if not already done. Fluff it lightly with a fork.

  • 6

    In a large bowl, combine the quinoa, roasted vegetables, and sliced grilled chicken.

  • 7

    Drizzle 1.5 tsp olive oil over the salad and add a squeeze of lemon if desired for extra brightness.

  • 8

    Top with sliced avocado and gently toss to combine. Serve immediately.

Grilled Chicken and Quinoa Salad with Roasted Vegetables

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

Grilled Chicken and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Enjoy a vibrant and balanced salad featuring tender grilled chicken breast, nutty quinoa, and a medley of roasted vegetables, all freshened up with a touch of olive oil and sliced avocado. This colorful dish delivers just the right balance of lean protein, wholesome grains, and healthy fats, making it a satisfying midday meal.

NUTRITION

445kcal
Protein
31g
Fat
23.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil for roasting

1.5 tsp Olive Oil for dressing

1/3 Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 4

    Toss mixed vegetables (such as bell pepper, zucchini, and red onion) with 1 tsp olive oil, salt, and pepper, then spread on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    Prepare cooked quinoa if not already done. Fluff it lightly with a fork.

  • 6

    In a large bowl, combine the quinoa, roasted vegetables, and sliced grilled chicken.

  • 7

    Drizzle 1.5 tsp olive oil over the salad and add a squeeze of lemon if desired for extra brightness.

  • 8

    Top with sliced avocado and gently toss to combine. Serve immediately.