TjqJ Grilled Salad Bowl with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

TjqJ Grilled Salad Bowl with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

TjqJ Grilled Salad Bowl with Roasted Veggies

Enjoy a vibrant grilled salad bowl featuring succulent chicken breast enhanced with a signature TjqJ spice blend, accompanied by lightly roasted red bell peppers and zucchini. Tossed over crisp mixed greens with a sprinkle of tangy feta and hearty chickpeas, this meal is served with a drizzle of olive oil for a satisfying balance of flavors and textures.

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NUTRITION

405kcal
Protein
41.6g
Fat
15.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper

1 cup sliced Zucchini

1/4 cup Chickpeas (canned, drained)

1 oz Feta Cheese

1.5 tsp Olive Oil

1 tsp TjqJ Spice Blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill and a separate oven to 425°F for roasting.

  • 2

    Season the chicken breast with salt, pepper, and the TjqJ spice blend. Grill the chicken until cooked through and slightly charred, about 6-7 minutes per side. Let it rest, then slice into strips.

  • 3

    Meanwhile, toss the red bell pepper (sliced) and zucchini (sliced) with a bit of olive oil, salt, and pepper, then roast in the preheated oven for 12-15 minutes until tender and lightly caramelized.

  • 4

    In a large bowl, combine mixed salad greens, roasted veggies, and chickpeas.

  • 5

    Top the salad with the grilled chicken slices and crumble the feta cheese over the top.

  • 6

    Drizzle with the remaining olive oil if desired, toss gently, and serve immediately.

TjqJ Grilled Salad Bowl with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

TjqJ Grilled Salad Bowl with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

TjqJ Grilled Salad Bowl with Roasted Veggies

Enjoy a vibrant grilled salad bowl featuring succulent chicken breast enhanced with a signature TjqJ spice blend, accompanied by lightly roasted red bell peppers and zucchini. Tossed over crisp mixed greens with a sprinkle of tangy feta and hearty chickpeas, this meal is served with a drizzle of olive oil for a satisfying balance of flavors and textures.

NUTRITION

405kcal
Protein
41.6g
Fat
15.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper

1 cup sliced Zucchini

1/4 cup Chickpeas (canned, drained)

1 oz Feta Cheese

1.5 tsp Olive Oil

1 tsp TjqJ Spice Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill and a separate oven to 425°F for roasting.

  • 2

    Season the chicken breast with salt, pepper, and the TjqJ spice blend. Grill the chicken until cooked through and slightly charred, about 6-7 minutes per side. Let it rest, then slice into strips.

  • 3

    Meanwhile, toss the red bell pepper (sliced) and zucchini (sliced) with a bit of olive oil, salt, and pepper, then roast in the preheated oven for 12-15 minutes until tender and lightly caramelized.

  • 4

    In a large bowl, combine mixed salad greens, roasted veggies, and chickpeas.

  • 5

    Top the salad with the grilled chicken slices and crumble the feta cheese over the top.

  • 6

    Drizzle with the remaining olive oil if desired, toss gently, and serve immediately.