YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Quinoa and Roasted Vegetables
A vibrant, nutrient-packed lunch that features tender grilled chicken atop a bed of fresh greens, lightly tossed with quinoa and a medley of roasted vegetables. Finished with a rich, extra virgin olive oil dressing, this salad delivers a satisfying balance of flavors and textures perfect for a wholesome mid-day meal.
INGREDIENTS
2 oz Grilled Chicken Breast
1/3 cup Cooked Quinoa
1 cup Roasted Mixed Vegetables
1 cup Mixed Greens
3.5 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill for about 4-5 minutes per side or until thoroughly cooked.
While the chicken is grilling, prepare the quinoa according to package instructions until fluffy.
Roast the mixed vegetables in a preheated oven at 400°F for about 15-20 minutes, or until tender.
Assemble the salad by placing mixed greens on a plate, then layering on the cooked quinoa and roasted vegetables.
Slice the grilled chicken thinly and arrange on top of the salad.
Drizzle extra virgin olive oil over the salad as a dressing, adding a pinch of salt and pepper to taste.
Toss gently to combine all ingredients and serve immediately.