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

Enjoy a light yet satisfying salad combining tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables dressed in a tangy lemon-olive oil vinaigrette. This dish delivers bright flavors and balanced textures, perfect for a midday energizer.

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NUTRITION

450kcal
Protein
15.5g
Fat
35.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

40 grams Grilled Chicken Breast

1/4 cup cooked Quinoa (43g)

1/4 cup Red Bell Pepper (30g)

1/4 cup Zucchini (45g)

1/8 cup Red Onion (20g)

2.5 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper, zucchini, and red onion with 2.5 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, lightly grill the chicken breast over medium heat until just cooked through. Once cooled, slice the chicken into bite-sized pieces.

  • 4

    Prepare 1/4 cup of cooked quinoa if not already ready.

  • 5

    In a mixing bowl, combine the grilled chicken, quinoa, and roasted vegetables. Drizzle with 1 tablespoon of lemon juice, and adjust seasoning with a pinch of salt and pepper as desired.

  • 6

    Toss gently to mix all flavors 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

Enjoy a light yet satisfying salad combining tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables dressed in a tangy lemon-olive oil vinaigrette. This dish delivers bright flavors and balanced textures, perfect for a midday energizer.

NUTRITION

450kcal
Protein
15.5g
Fat
35.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

40 grams Grilled Chicken Breast

1/4 cup cooked Quinoa (43g)

1/4 cup Red Bell Pepper (30g)

1/4 cup Zucchini (45g)

1/8 cup Red Onion (20g)

2.5 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper, zucchini, and red onion with 2.5 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, lightly grill the chicken breast over medium heat until just cooked through. Once cooled, slice the chicken into bite-sized pieces.

  • 4

    Prepare 1/4 cup of cooked quinoa if not already ready.

  • 5

    In a mixing bowl, combine the grilled chicken, quinoa, and roasted vegetables. Drizzle with 1 tablespoon of lemon juice, and adjust seasoning with a pinch of salt and pepper as desired.

  • 6

    Toss gently to mix all flavors and serve immediately.