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 tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all tossed with crisp mixed greens and a light olive oil dressing accented with creamy avocado. This refreshing lunch showcases a balance of flavors and textures that will delight your palate while supporting your healthy lifestyle.

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NUTRITION

421kcal
Protein
28g
Fat
19.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast (approx. 65g)

0.5 cup cooked Quinoa (approx. 92g)

1 cup Roasted Vegetable Medley (approx. 150g)

1 cup Mixed Greens (approx. 30g)

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado (approx. 50g)

1/2 teaspoon Extra Virgin Olive Oil (additional dressing)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Brush the chicken breast lightly with a small amount of olive oil and season with your favorite herbs and spices.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Once done, let it rest a few minutes before slicing.

  • 4

    Meanwhile, prepare the roasted vegetables by tossing them with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 20 minutes or until tender.

  • 5

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

  • 6

    Dice the avocado and add it to the salad.

  • 7

    Slice the grilled chicken and place it on top of the salad.

  • 8

    Drizzle the additional olive oil over the salad for extra flavor and toss gently to combine.

  • 9

    Serve immediately and enjoy your fresh, balanced lunch.

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 tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables, all tossed with crisp mixed greens and a light olive oil dressing accented with creamy avocado. This refreshing lunch showcases a balance of flavors and textures that will delight your palate while supporting your healthy lifestyle.

NUTRITION

421kcal
Protein
28g
Fat
19.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast (approx. 65g)

0.5 cup cooked Quinoa (approx. 92g)

1 cup Roasted Vegetable Medley (approx. 150g)

1 cup Mixed Greens (approx. 30g)

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado (approx. 50g)

1/2 teaspoon Extra Virgin Olive Oil (additional dressing)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Brush the chicken breast lightly with a small amount of olive oil and season with your favorite herbs and spices.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Once done, let it rest a few minutes before slicing.

  • 4

    Meanwhile, prepare the roasted vegetables by tossing them with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 20 minutes or until tender.

  • 5

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

  • 6

    Dice the avocado and add it to the salad.

  • 7

    Slice the grilled chicken and place it on top of the salad.

  • 8

    Drizzle the additional olive oil over the salad for extra flavor and toss gently to combine.

  • 9

    Serve immediately and enjoy your fresh, balanced lunch.