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

A vibrant, light salad that combines tender grilled chicken with fluffy quinoa, roasted seasonal vegetables, and a hint of creamy avocado drizzled with a touch of olive oil. This meal offers a refreshing mix of textures and flavors that's both energizing and satisfying.

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NUTRITION

367kcal
Protein
17g
Fat
13.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (42g)

0.75 cup Cooked Quinoa (140g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Extra Virgin Olive Oil (5g)

¼ medium Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss your chosen vegetables (such as bell peppers and zucchini) in a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, grill the chicken breast. Season lightly with salt, pepper, and any herbs you enjoy. Grill until fully cooked and then slice into bite-sized pieces.

  • 4

    Prepare the quinoa according to package instructions until it’s fluffy and set aside to cool slightly.

  • 5

    In a large bowl, combine the roasted vegetables, quinoa, and grilled chicken. Add diced avocado.

  • 6

    Drizzle with a teaspoon of extra virgin olive oil and a splash of lemon juice if desired. Toss gently to mix all ingredients.

  • 7

    Serve immediately while warm or allow to chill for a refreshing salad.

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

A vibrant, light salad that combines tender grilled chicken with fluffy quinoa, roasted seasonal vegetables, and a hint of creamy avocado drizzled with a touch of olive oil. This meal offers a refreshing mix of textures and flavors that's both energizing and satisfying.

NUTRITION

367kcal
Protein
17g
Fat
13.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (42g)

0.75 cup Cooked Quinoa (140g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Extra Virgin Olive Oil (5g)

¼ medium Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss your chosen vegetables (such as bell peppers and zucchini) in a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, grill the chicken breast. Season lightly with salt, pepper, and any herbs you enjoy. Grill until fully cooked and then slice into bite-sized pieces.

  • 4

    Prepare the quinoa according to package instructions until it’s fluffy and set aside to cool slightly.

  • 5

    In a large bowl, combine the roasted vegetables, quinoa, and grilled chicken. Add diced avocado.

  • 6

    Drizzle with a teaspoon of extra virgin olive oil and a splash of lemon juice if desired. Toss gently to mix all ingredients.

  • 7

    Serve immediately while warm or allow to chill for a refreshing salad.