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 bowl of grilled chicken and quinoa salad, featuring tender chicken, fluffy quinoa, and a medley of roasted vegetables accented by a light olive oil dressing. This refreshing, colorful dish harmoniously balances tangy cherry tomatoes and peppery spinach with a hint of nuttiness from almonds, making it the perfect mid-day energizer.

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NUTRITION

415kcal
Protein
26.6g
Fat
17.1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Baby Spinach

1/2 cup Mixed Roasted Vegetables

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado

5 Almonds

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the 2 ounces of chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 3

    Grill the chicken for 4-5 minutes per side until it reaches an internal temperature of 165°F, then slice it into strips.

  • 4

    Meanwhile, cook quinoa according to package instructions if not pre-cooked and set aside to cool slightly.

  • 5

    Toss the chopped zucchini and red bell pepper with a drizzle of olive oil, salt, and pepper, then roast in a 400°F oven for about 15 minutes until tender.

  • 6

    In a large bowl, combine the baby spinach, cherry tomatoes, and roasted vegetables.

  • 7

    Layer in the sliced grilled chicken and folded quinoa.

  • 8

    Gently mix in the chopped avocado and scatter the almonds over the salad.

  • 9

    Drizzle with a small amount of extra olive oil if desired and serve immediately.

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 bowl of grilled chicken and quinoa salad, featuring tender chicken, fluffy quinoa, and a medley of roasted vegetables accented by a light olive oil dressing. This refreshing, colorful dish harmoniously balances tangy cherry tomatoes and peppery spinach with a hint of nuttiness from almonds, making it the perfect mid-day energizer.

NUTRITION

415kcal
Protein
26.6g
Fat
17.1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Baby Spinach

1/2 cup Mixed Roasted Vegetables

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado

5 Almonds

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the 2 ounces of chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 3

    Grill the chicken for 4-5 minutes per side until it reaches an internal temperature of 165°F, then slice it into strips.

  • 4

    Meanwhile, cook quinoa according to package instructions if not pre-cooked and set aside to cool slightly.

  • 5

    Toss the chopped zucchini and red bell pepper with a drizzle of olive oil, salt, and pepper, then roast in a 400°F oven for about 15 minutes until tender.

  • 6

    In a large bowl, combine the baby spinach, cherry tomatoes, and roasted vegetables.

  • 7

    Layer in the sliced grilled chicken and folded quinoa.

  • 8

    Gently mix in the chopped avocado and scatter the almonds over the salad.

  • 9

    Drizzle with a small amount of extra olive oil if desired and serve immediately.