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 light, refreshing lunch featuring tender grilled chicken complemented by fluffy quinoa and a colorful medley of roasted vegetables, all tossed in a zesty lemon-olive oil dressing. This wholesome dish is designed to nourish your body while satisfying your palate.

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NUTRITION

427kcal
Protein
34g
Fat
19.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (roasted)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and a dash of black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 4

    Meanwhile, prepare the roasted vegetables: toss the mixed vegetables in half of the olive oil, and season with a pinch of salt and pepper. Roast in a preheated oven at 400°F for 15-20 minutes until tender.

  • 5

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 6

    Slice the grilled chicken and add it to the quinoa salad.

  • 7

    Drizzle with the remaining olive oil and lemon juice, then gently toss to combine all ingredients.

  • 8

    Adjust seasoning as needed and serve warm or at room temperature.

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 light, refreshing lunch featuring tender grilled chicken complemented by fluffy quinoa and a colorful medley of roasted vegetables, all tossed in a zesty lemon-olive oil dressing. This wholesome dish is designed to nourish your body while satisfying your palate.

NUTRITION

427kcal
Protein
34g
Fat
19.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (roasted)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and a dash of black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 4

    Meanwhile, prepare the roasted vegetables: toss the mixed vegetables in half of the olive oil, and season with a pinch of salt and pepper. Roast in a preheated oven at 400°F for 15-20 minutes until tender.

  • 5

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 6

    Slice the grilled chicken and add it to the quinoa salad.

  • 7

    Drizzle with the remaining olive oil and lemon juice, then gently toss to combine all ingredients.

  • 8

    Adjust seasoning as needed and serve warm or at room temperature.