YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Vegetables
Enjoy a light, refreshing salad that brings together tender grilled chicken, colorful roasted vegetables, crisp mixed greens, and smooth avocado, all enhanced by a zesty lemon-olive oil dressing. This dish is artfully balanced to provide just the right amount of calories while keeping protein in check for a satisfying midday meal.
INGREDIENTS
2 ounces Chicken Breast
1 cup Mixed Roasted Vegetables
1 cup Mixed Greens
1/4 medium Avocado
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss your chopped bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
Meanwhile, season the chicken breast lightly with salt and pepper and grill over medium-high heat for about 4-5 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.
In a large bowl, combine the mixed greens with the roasted vegetables.
Top the salad with the grilled chicken slices and avocado chunks.
In a small bowl, whisk together the remaining olive oil with lemon juice, and a pinch of salt and pepper for the dressing.
Drizzle the dressing over the salad, toss gently, and serve immediately.