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 vibrant, nutrient-packed salad featuring succulent grilled chicken paired with fluffy quinoa, tender roasted vegetables, and creamy avocado, all tossed with fresh mixed greens and a bright olive oil vinaigrette with a hint of crunch from sliced almonds.

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NUTRITION

598kcal
Protein
39g
Fat
35.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup cooked Quinoa

1 cup Roasted Mixed Vegetables

2 cups Mixed Salad Greens

1 tbsp Olive Oil Vinaigrette

1/2 medium Avocado

1 tsp Sliced Almonds

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PREPARATION

  • 1

    Preheat your grill for the chicken, seasoning it lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the 3.5 oz chicken breast until cooked through, about 6-7 minutes per side depending on thickness. Let it rest and then slice into strips.

  • 3

    Prepare quinoa according to package instructions if not already cooked. Measure out 1/3 cup of cooked quinoa.

  • 4

    Toss a variety of chopped vegetables (such as bell peppers, zucchini, and red onions) with a drizzle of olive oil, salt, and pepper, then roast them in a preheated 400°F oven for about 20 minutes until tender.

  • 5

    In a large bowl, combine 2 cups of mixed salad greens with the roasted vegetables and cooked quinoa.

  • 6

    Slice 1/2 a medium avocado and add it to the salad.

  • 7

    Drizzle 1 tbsp of olive oil vinaigrette over the salad and gently toss to combine.

  • 8

    Top the salad with the sliced grilled chicken and garnish with 1 teaspoon of sliced almonds for a crunchy finish.

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 vibrant, nutrient-packed salad featuring succulent grilled chicken paired with fluffy quinoa, tender roasted vegetables, and creamy avocado, all tossed with fresh mixed greens and a bright olive oil vinaigrette with a hint of crunch from sliced almonds.

NUTRITION

598kcal
Protein
39g
Fat
35.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup cooked Quinoa

1 cup Roasted Mixed Vegetables

2 cups Mixed Salad Greens

1 tbsp Olive Oil Vinaigrette

1/2 medium Avocado

1 tsp Sliced Almonds

PREPARATION

  • 1

    Preheat your grill for the chicken, seasoning it lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the 3.5 oz chicken breast until cooked through, about 6-7 minutes per side depending on thickness. Let it rest and then slice into strips.

  • 3

    Prepare quinoa according to package instructions if not already cooked. Measure out 1/3 cup of cooked quinoa.

  • 4

    Toss a variety of chopped vegetables (such as bell peppers, zucchini, and red onions) with a drizzle of olive oil, salt, and pepper, then roast them in a preheated 400°F oven for about 20 minutes until tender.

  • 5

    In a large bowl, combine 2 cups of mixed salad greens with the roasted vegetables and cooked quinoa.

  • 6

    Slice 1/2 a medium avocado and add it to the salad.

  • 7

    Drizzle 1 tbsp of olive oil vinaigrette over the salad and gently toss to combine.

  • 8

    Top the salad with the sliced grilled chicken and garnish with 1 teaspoon of sliced almonds for a crunchy finish.