Grilled Chicken and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Peppers

Savor the vibrant flavors of grilled chicken paired with nutty quinoa, sweet roasted red bell peppers, and fresh baby spinach, finished with a creamy touch of avocado and a zesty olive oil-lemon dressing. This light yet satisfying salad balances lean protein and nutrient-rich ingredients for a nourishing lunch.

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NUTRITION

381kcal
Protein
33g
Fat
14.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Red Bell Pepper

1 cup Baby Spinach

1/4 medium Avocado

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for approximately 5-6 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 5

    Assemble the salad by layering baby spinach, quinoa, roasted red bell pepper, and sliced grilled chicken in a bowl.

  • 6

    Dice the avocado and gently fold it into the salad.

  • 7

    Drizzle the dressing over the salad, toss lightly, and serve immediately.

Grilled Chicken and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Peppers

Savor the vibrant flavors of grilled chicken paired with nutty quinoa, sweet roasted red bell peppers, and fresh baby spinach, finished with a creamy touch of avocado and a zesty olive oil-lemon dressing. This light yet satisfying salad balances lean protein and nutrient-rich ingredients for a nourishing lunch.

NUTRITION

381kcal
Protein
33g
Fat
14.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Roasted Red Bell Pepper

1 cup Baby Spinach

1/4 medium Avocado

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for approximately 5-6 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 5

    Assemble the salad by layering baby spinach, quinoa, roasted red bell pepper, and sliced grilled chicken in a bowl.

  • 6

    Dice the avocado and gently fold it into the salad.

  • 7

    Drizzle the dressing over the salad, toss lightly, and serve immediately.