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 medley of flavors with this refreshing salad featuring delicately grilled chicken, light quinoa, and a colorful array of roasted vegetables tossed in a zesty lemon-olive oil dressing. Each bite delivers a balance of tangy, savory, and subtly sweet notes that make this dish both satisfying and ideal for a light yet energizing lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
13.2g
Fat
24.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

0.125 cup dry Quinoa

1.75 cup Roasted Mixed Vegetables

1.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss your chopped mixed vegetables (red bell pepper, zucchini, and red onion) with salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, grill the chicken breast on a preheated grill or grill pan until fully cooked; allow it to cool slightly before slicing.

  • 5

    Cook the quinoa according to package instructions using a 2:1 water ratio. Once cooked, fluff with a fork and let it cool.

  • 6

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

  • 7

    Whisk together the extra virgin olive oil (1.5 tablespoons) and lemon juice with a pinch of salt and pepper to create the dressing.

  • 8

    Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

  • 9

    Serve immediately and enjoy your light yet flavorful lunch.

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 medley of flavors with this refreshing salad featuring delicately grilled chicken, light quinoa, and a colorful array of roasted vegetables tossed in a zesty lemon-olive oil dressing. Each bite delivers a balance of tangy, savory, and subtly sweet notes that make this dish both satisfying and ideal for a light yet energizing lunch.

NUTRITION

362kcal
Protein
13.2g
Fat
24.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

0.125 cup dry Quinoa

1.75 cup Roasted Mixed Vegetables

1.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss your chopped mixed vegetables (red bell pepper, zucchini, and red onion) with salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, grill the chicken breast on a preheated grill or grill pan until fully cooked; allow it to cool slightly before slicing.

  • 5

    Cook the quinoa according to package instructions using a 2:1 water ratio. Once cooked, fluff with a fork and let it cool.

  • 6

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

  • 7

    Whisk together the extra virgin olive oil (1.5 tablespoons) and lemon juice with a pinch of salt and pepper to create the dressing.

  • 8

    Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

  • 9

    Serve immediately and enjoy your light yet flavorful lunch.