Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

A vibrant and nourishing lunch featuring tender grilled chicken paired with nutty quinoa, lightly roasted seasonal vegetables, and fresh greens, all finished with a zesty lemon olive oil dressing and a touch of creamy avocado.

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NUTRITION

335kcal
Protein
21.9g
Fat
16.7g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 cup Mixed Greens

2 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped zucchini, bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Season a 2 oz chicken breast with salt, pepper, and your preferred herbs. Grill the chicken until fully cooked through, about 4-5 minutes per side, then slice into strips.

  • 3

    Prepare 1/4 cup cooked quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the mixed greens, roasted vegetables, and quinoa. Top with the grilled chicken slices.

  • 5

    In a small bowl, whisk together 2 teaspoons of extra virgin olive oil and 1 tablespoon of fresh lemon juice. Drizzle the dressing over the salad.

  • 6

    Gently toss the salad to ensure even distribution of flavors. Top with sliced 1/4 avocado and serve immediately.

Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

A vibrant and nourishing lunch featuring tender grilled chicken paired with nutty quinoa, lightly roasted seasonal vegetables, and fresh greens, all finished with a zesty lemon olive oil dressing and a touch of creamy avocado.

NUTRITION

335kcal
Protein
21.9g
Fat
16.7g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 cup Mixed Greens

2 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped zucchini, bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Season a 2 oz chicken breast with salt, pepper, and your preferred herbs. Grill the chicken until fully cooked through, about 4-5 minutes per side, then slice into strips.

  • 3

    Prepare 1/4 cup cooked quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the mixed greens, roasted vegetables, and quinoa. Top with the grilled chicken slices.

  • 5

    In a small bowl, whisk together 2 teaspoons of extra virgin olive oil and 1 tablespoon of fresh lemon juice. Drizzle the dressing over the salad.

  • 6

    Gently toss the salad to ensure even distribution of flavors. Top with sliced 1/4 avocado and serve immediately.