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 vibrant and refreshing salad that combines the smoky flavor of grilled chicken with fluffy quinoa, tender roasted vegetables, and creamy avocado, all elevated by a simple olive oil dressing. This dish offers a delightful balance of textures and flavors while keeping the protein and calorie content within your specific goals.

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NUTRITION

496kcal
Protein
17g
Fat
32.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

100 grams Avocado

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 4-5 minutes per side until fully cooked and nicely charred. Allow it to rest and then slice into strips.

  • 3

    Prepare the quinoa according to package instructions, ensuring it is light and fluffy.

  • 4

    Meanwhile, toss your chosen vegetables (red bell pepper, zucchini, red onion) in a little olive oil, salt, and pepper, then roast them in a preheated oven at 400°F for about 15-20 minutes until tender.

  • 5

    Dice the avocado and combine it with the cooked quinoa, roasted vegetables, and grilled chicken slices in a large bowl.

  • 6

    Drizzle the remaining olive oil over the salad, gently tossing to combine all ingredients. 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 vibrant and refreshing salad that combines the smoky flavor of grilled chicken with fluffy quinoa, tender roasted vegetables, and creamy avocado, all elevated by a simple olive oil dressing. This dish offers a delightful balance of textures and flavors while keeping the protein and calorie content within your specific goals.

NUTRITION

496kcal
Protein
17g
Fat
32.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

100 grams Avocado

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 4-5 minutes per side until fully cooked and nicely charred. Allow it to rest and then slice into strips.

  • 3

    Prepare the quinoa according to package instructions, ensuring it is light and fluffy.

  • 4

    Meanwhile, toss your chosen vegetables (red bell pepper, zucchini, red onion) in a little olive oil, salt, and pepper, then roast them in a preheated oven at 400°F for about 15-20 minutes until tender.

  • 5

    Dice the avocado and combine it with the cooked quinoa, roasted vegetables, and grilled chicken slices in a large bowl.

  • 6

    Drizzle the remaining olive oil over the salad, gently tossing to combine all ingredients. Serve warm or at room temperature.