Grilled Chicken and Leafy Greens Salad with Quinoa and Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Leafy Greens Salad with Quinoa and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Leafy Greens Salad with Quinoa and Roasted Veggies

A vibrant, balanced salad featuring tender grilled chicken breast atop a bed of crisp leafy greens, complemented by protein-packed quinoa and a medley of sweet roasted veggies. A light drizzle of olive oil ties it all together for a fresh and satisfying meal.

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NUTRITION

428kcal
Protein
42g
Fat
11g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Leafy Greens

1 cup Roasted Veggies (Carrots & Bell Peppers)

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and lightly charred.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Toss chopped carrots and bell peppers with a light drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 15-20 minutes until tender.

  • 4

    Cook quinoa according to package instructions until fluffy.

  • 5

    In a large bowl, combine the mixed leafy greens with cooked quinoa and roasted veggies.

  • 6

    Slice the grilled chicken breast and layer on top of the salad.

  • 7

    Drizzle the remaining olive oil over the assembled salad if desired, and serve immediately.

Grilled Chicken and Leafy Greens Salad with Quinoa and Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Leafy Greens Salad with Quinoa and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Leafy Greens Salad with Quinoa and Roasted Veggies

A vibrant, balanced salad featuring tender grilled chicken breast atop a bed of crisp leafy greens, complemented by protein-packed quinoa and a medley of sweet roasted veggies. A light drizzle of olive oil ties it all together for a fresh and satisfying meal.

NUTRITION

428kcal
Protein
42g
Fat
11g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Leafy Greens

1 cup Roasted Veggies (Carrots & Bell Peppers)

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and lightly charred.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Toss chopped carrots and bell peppers with a light drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 15-20 minutes until tender.

  • 4

    Cook quinoa according to package instructions until fluffy.

  • 5

    In a large bowl, combine the mixed leafy greens with cooked quinoa and roasted veggies.

  • 6

    Slice the grilled chicken breast and layer on top of the salad.

  • 7

    Drizzle the remaining olive oil over the assembled salad if desired, and serve immediately.