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

Enjoy a vibrant medley of lightly grilled chicken, nutty quinoa, and seasonal roasted vegetables tossed with fresh mixed greens and a zingy olive oil-lemon dressing. This salad balances the warmth of roasted produce with the brightness of a citrus dressing for a satisfying, wholesome lunch.

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NUTRITION

342kcal
Protein
16.2g
Fat
22.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled chicken breast

1/4 cup cooked quinoa

1 cup roasted mixed vegetables (red bell pepper & zucchini)

1 cup mixed greens

1.5 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and prepare a baking tray lined with parchment paper for roasting vegetables.

  • 2

    Cut red bell pepper and zucchini into bite-sized pieces, toss them lightly with a pinch of salt, pepper, and a small drizzle of olive oil, then spread evenly on the tray.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, grill the chicken breast until fully cooked, then slice it into thin strips. Measure out 1.5 ounces for your salad.

  • 5

    In a large bowl, combine mixed greens, roasted vegetables, and cooked quinoa.

  • 6

    In a small bowl, whisk together 1.5 tablespoons of olive oil and 1 tablespoon of lemon juice with a pinch of salt and pepper to taste.

  • 7

    Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.

  • 8

    Top the salad with the sliced grilled chicken 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

Enjoy a vibrant medley of lightly grilled chicken, nutty quinoa, and seasonal roasted vegetables tossed with fresh mixed greens and a zingy olive oil-lemon dressing. This salad balances the warmth of roasted produce with the brightness of a citrus dressing for a satisfying, wholesome lunch.

NUTRITION

342kcal
Protein
16.2g
Fat
22.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled chicken breast

1/4 cup cooked quinoa

1 cup roasted mixed vegetables (red bell pepper & zucchini)

1 cup mixed greens

1.5 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and prepare a baking tray lined with parchment paper for roasting vegetables.

  • 2

    Cut red bell pepper and zucchini into bite-sized pieces, toss them lightly with a pinch of salt, pepper, and a small drizzle of olive oil, then spread evenly on the tray.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, grill the chicken breast until fully cooked, then slice it into thin strips. Measure out 1.5 ounces for your salad.

  • 5

    In a large bowl, combine mixed greens, roasted vegetables, and cooked quinoa.

  • 6

    In a small bowl, whisk together 1.5 tablespoons of olive oil and 1 tablespoon of lemon juice with a pinch of salt and pepper to taste.

  • 7

    Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.