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 vibrant mix of grilled chicken, fluffy quinoa, and a medley of roasted red bell pepper, zucchini, and cherry tomatoes tossed in a light olive oil and lemon dressing. This salad balances juicy protein with tender grains and sweet roasted veggies, creating a satisfying and refreshing meal.

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NUTRITION

434kcal
Protein
38.1g
Fat
19.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper, roasted

1/2 medium Zucchini, roasted

1 serving (approx. 5-6 cherry tomatoes), roasted

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill and a separate oven for roasting vegetables.

  • 2

    Season the chicken breast with salt and pepper, then grill until cooked through, about 6-7 minutes per side. Let it rest before slicing.

  • 3

    Cut the red bell pepper and zucchini into bite-sized pieces. Spread them on a baking sheet along with cherry tomatoes. Drizzle with a small amount of olive oil, season with salt and pepper, and roast in the preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 4

    Cook quinoa according to package instructions and let it cool slightly.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

  • 6

    Drizzle with olive oil and lemon juice, then toss gently to combine. Adjust seasoning with salt and pepper as desired.

  • 7

    Serve warm or at room temperature.

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 vibrant mix of grilled chicken, fluffy quinoa, and a medley of roasted red bell pepper, zucchini, and cherry tomatoes tossed in a light olive oil and lemon dressing. This salad balances juicy protein with tender grains and sweet roasted veggies, creating a satisfying and refreshing meal.

NUTRITION

434kcal
Protein
38.1g
Fat
19.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper, roasted

1/2 medium Zucchini, roasted

1 serving (approx. 5-6 cherry tomatoes), roasted

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill and a separate oven for roasting vegetables.

  • 2

    Season the chicken breast with salt and pepper, then grill until cooked through, about 6-7 minutes per side. Let it rest before slicing.

  • 3

    Cut the red bell pepper and zucchini into bite-sized pieces. Spread them on a baking sheet along with cherry tomatoes. Drizzle with a small amount of olive oil, season with salt and pepper, and roast in the preheated oven at 400°F for about 15-20 minutes until tender and slightly charred.

  • 4

    Cook quinoa according to package instructions and let it cool slightly.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

  • 6

    Drizzle with olive oil and lemon juice, then toss gently to combine. Adjust seasoning with salt and pepper as desired.

  • 7

    Serve warm or at room temperature.