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

Savor a light yet satisfying medley of lean grilled chicken, fluffy quinoa, and an assortment of roasted vegetables, accented by a touch of olive oil and fresh cherry tomatoes. This vibrant salad offers a delicate balance of textures and subtle flavors, making it perfect for a nutritious and energizing lunch.

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NUTRITION

387kcal
Protein
16.1g
Fat
18.6g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 oz Chicken Breast (28g)

0.75 cup Cooked Quinoa (150g)

0.5 Red Bell Pepper (50g)

0.5 Zucchini (50g)

0.25 cup Cherry Tomatoes (40g)

1 tbsp Olive Oil (14g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped red bell pepper and zucchini in half of the olive oil, and season lightly with salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, grill the chicken breast for a few minutes on each side until fully cooked, then slice into strips.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, and cherry tomatoes.

  • 6

    Drizzle the remaining olive oil over the salad and toss gently to mix.

  • 7

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

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

Savor a light yet satisfying medley of lean grilled chicken, fluffy quinoa, and an assortment of roasted vegetables, accented by a touch of olive oil and fresh cherry tomatoes. This vibrant salad offers a delicate balance of textures and subtle flavors, making it perfect for a nutritious and energizing lunch.

NUTRITION

387kcal
Protein
16.1g
Fat
18.6g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 oz Chicken Breast (28g)

0.75 cup Cooked Quinoa (150g)

0.5 Red Bell Pepper (50g)

0.5 Zucchini (50g)

0.25 cup Cherry Tomatoes (40g)

1 tbsp Olive Oil (14g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped red bell pepper and zucchini in half of the olive oil, and season lightly with salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, grill the chicken breast for a few minutes on each side until fully cooked, then slice into strips.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, and cherry tomatoes.

  • 6

    Drizzle the remaining olive oil over the salad and toss gently to mix.

  • 7

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