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 refreshing and satisfying salad featuring tender grilled chicken, fluffy quinoa, and colorful roasted vegetables tossed with fresh spinach and a zesty lemon olive oil dressing. Balanced in flavor and texture, this light lunch is perfect for those keeping an eye on calories while enjoying wholesome ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

432kcal
Protein
18g
Fat
18.4g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Fresh Spinach

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and your choice of herbs.

  • 2

    Grill the chicken breast for about 3-4 minutes per side, or until fully cooked through. Once done, let it rest and then thinly slice.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and roast in an oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh spinach.

  • 6

    Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 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

A refreshing and satisfying salad featuring tender grilled chicken, fluffy quinoa, and colorful roasted vegetables tossed with fresh spinach and a zesty lemon olive oil dressing. Balanced in flavor and texture, this light lunch is perfect for those keeping an eye on calories while enjoying wholesome ingredients.

NUTRITION

432kcal
Protein
18g
Fat
18.4g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Fresh Spinach

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and your choice of herbs.

  • 2

    Grill the chicken breast for about 3-4 minutes per side, or until fully cooked through. Once done, let it rest and then thinly slice.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and roast in an oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh spinach.

  • 6

    Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 7

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