Grilled Chicken and Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

Enjoy a vibrant salad of lean grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all tossed in a bright lemon vinaigrette. This wholesome wholefoods dish celebrates fresh ingredients with balanced flavors perfect for a healthy and sustaining lunch.

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NUTRITION

494kcal
Protein
32.6g
Fat
26.3g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/4 Avocado

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat with a light spray of oil.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes on each side until fully cooked and juices run clear. Let it rest for a few minutes, then slice into strips.

  • 3

    Prepare the quinoa according to package instructions if not already cooked.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender.

  • 5

    In a small bowl, whisk together olive oil and lemon juice to form the vinaigrette.

  • 6

    Assemble the salad by combining the quinoa, roasted vegetables, and sliced chicken in a large bowl. Top with diced avocado and drizzle the lemon vinaigrette over the salad.

  • 7

    Toss gently to incorporate all flavors. Serve immediately while warm or at room temperature.

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

Enjoy a vibrant salad of lean grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all tossed in a bright lemon vinaigrette. This wholesome wholefoods dish celebrates fresh ingredients with balanced flavors perfect for a healthy and sustaining lunch.

NUTRITION

494kcal
Protein
32.6g
Fat
26.3g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/4 Avocado

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat with a light spray of oil.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes on each side until fully cooked and juices run clear. Let it rest for a few minutes, then slice into strips.

  • 3

    Prepare the quinoa according to package instructions if not already cooked.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender.

  • 5

    In a small bowl, whisk together olive oil and lemon juice to form the vinaigrette.

  • 6

    Assemble the salad by combining the quinoa, roasted vegetables, and sliced chicken in a large bowl. Top with diced avocado and drizzle the lemon vinaigrette over the salad.

  • 7

    Toss gently to incorporate all flavors. Serve immediately while warm or at room temperature.