Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Enjoy a refreshing, nutrient-packed salad featuring tender grilled chicken, protein-rich quinoa, and a colorful mix of roasted vegetables tossed with crisp salad greens. This vibrant dish is lightly dressed with extra virgin olive oil and a splash of lemon for a bright, balanced finish.

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NUTRITION

320kcal
Protein
19.9g
Fat
12.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 cup Mixed Salad Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan on medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast until fully cooked (about 3-4 minutes per side), then slice into bite-sized strips.

  • 3

    If not already prepared, roast your mixed vegetables: toss chopped bell pepper, zucchini, and red onion lightly in a bit of olive oil, salt, and pepper, then roast in an oven preheated to 400°F for about 15-20 minutes until tender.

  • 4

    In a bowl, combine the salad greens, cooked quinoa, and roasted vegetables.

  • 5

    Top the salad with the sliced grilled chicken.

  • 6

    Drizzle the mixture with extra virgin olive oil and lemon juice, then toss gently to combine.

  • 7

    Season with additional salt and pepper if needed, and serve immediately.

Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Enjoy a refreshing, nutrient-packed salad featuring tender grilled chicken, protein-rich quinoa, and a colorful mix of roasted vegetables tossed with crisp salad greens. This vibrant dish is lightly dressed with extra virgin olive oil and a splash of lemon for a bright, balanced finish.

NUTRITION

320kcal
Protein
19.9g
Fat
12.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 cup Mixed Salad Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan on medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast until fully cooked (about 3-4 minutes per side), then slice into bite-sized strips.

  • 3

    If not already prepared, roast your mixed vegetables: toss chopped bell pepper, zucchini, and red onion lightly in a bit of olive oil, salt, and pepper, then roast in an oven preheated to 400°F for about 15-20 minutes until tender.

  • 4

    In a bowl, combine the salad greens, cooked quinoa, and roasted vegetables.

  • 5

    Top the salad with the sliced grilled chicken.

  • 6

    Drizzle the mixture with extra virgin olive oil and lemon juice, then toss gently to combine.

  • 7

    Season with additional salt and pepper if needed, and serve immediately.