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 vibrant mix of tender grilled chicken paired with nutty quinoa and an array of roasted vegetables, all lightly dressed in olive oil and zesty lemon. This dish offers a delightful balance of textures and flavors, making it a wholesome and satisfying midday meal.

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NUTRITION

392kcal
Protein
30.4g
Fat
10.6g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (~70g)

0.75 cup Cooked Quinoa (~139g)

0.5 cup Zucchini (~90g)

0.5 cup Red Bell Pepper (~75g)

0.25 cup Red Onion (~40g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of lemon juice.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and internal temperature reaches 165°F. Allow it to rest, then slice into strips.

  • 4

    Meanwhile, preheat your oven to 400°F to roast the vegetables.

  • 5

    Toss the zucchini, red bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    In a bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with additional lemon juice if desired and gently toss.

  • 8

    Assemble the salad by layering the quinoa and roasted vegetable mix with the sliced grilled chicken on top. 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

Savor a vibrant mix of tender grilled chicken paired with nutty quinoa and an array of roasted vegetables, all lightly dressed in olive oil and zesty lemon. This dish offers a delightful balance of textures and flavors, making it a wholesome and satisfying midday meal.

NUTRITION

392kcal
Protein
30.4g
Fat
10.6g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (~70g)

0.75 cup Cooked Quinoa (~139g)

0.5 cup Zucchini (~90g)

0.5 cup Red Bell Pepper (~75g)

0.25 cup Red Onion (~40g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of lemon juice.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and internal temperature reaches 165°F. Allow it to rest, then slice into strips.

  • 4

    Meanwhile, preheat your oven to 400°F to roast the vegetables.

  • 5

    Toss the zucchini, red bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    In a bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with additional lemon juice if desired and gently toss.

  • 8

    Assemble the salad by layering the quinoa and roasted vegetable mix with the sliced grilled chicken on top. Serve warm or at room temperature.