Name: Grilled Chicken and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/4 cup Red Bell Pepper (sliced); 1/4 cup Zucchini (sliced); 1/8 cup Red Onion (sliced); 1 tsp Olive Oil; 1/4 medium Avocado; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Enjoy a vibrant, nutritious salad that pairs tender grilled chicken with fluffy quinoa and a medley of roasted vegetables, finished with a touch of creamy avocado and a drizzle of olive oil. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome midday meal.

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NUTRITION

Protein

20.2g

Fat

13.6g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Red Bell Pepper (sliced)

1/4 cup Zucchini (sliced)

1/8 cup Red Onion (sliced)

1 tsp Olive Oil

1/4 medium Avocado

Salt and Pepper to taste

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the 2 oz chicken breast with a pinch of salt and pepper.
3
Grill the chicken for about 4-5 minutes per side until fully cooked and juices run clear. Let it rest before slicing.
4
Meanwhile, preheat the oven to 400°F. Toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper, then spread them on a baking sheet.
5
Roast the vegetables in the oven for 10-12 minutes or until tender and slightly caramelized.
6
In a bowl, combine the cooked quinoa with the roasted vegetables.
7
Slice the grilled chicken and add to the bowl.
8
Top the salad with diced avocado and gently toss to mix all ingredients.
9
Serve immediately and enjoy your balanced, flavorful lunch.