Grilled Chicken and Quinoa Salad with Shredded Cabbage and 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 Shredded Cabbage and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Shredded Cabbage and Roasted Vegetables

Enjoy a vibrant and filling salad that pairs perfectly grilled chicken with fluffy quinoa, crispy shredded cabbage, and sweet roasted vegetables. This delightful dish is elevated with a tangy yogurt dressing and a sprinkle of walnuts for crunch, blending diverse textures and flavors in every bite.

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NUTRITION

424kcal
Protein
43g
Fat
14.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Cabbage

1/2 cup Roasted Mixed Vegetables

2 tbsp Nonfat Greek Yogurt

1 tbsp Chopped Walnuts

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, allow it to rest and then slice into strips.

  • 4

    While the chicken is grilling, preheat your oven to 400°F. Toss the chopped bell pepper and zucchini with a teaspoon of olive oil, salt, and pepper, then roast on a baking sheet for 12-15 minutes until tender.

  • 5

    In a large bowl combine the shredded cabbage and cooked quinoa.

  • 6

    Add the roasted vegetables to the bowl.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light dressing.

  • 8

    Drizzle the yogurt dressing over the salad and toss to combine.

  • 9

    Top the salad with the sliced grilled chicken and sprinkle chopped walnuts for a crunchy finish.

  • 10

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken and Quinoa Salad with Shredded Cabbage and 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 Shredded Cabbage and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Shredded Cabbage and Roasted Vegetables

Enjoy a vibrant and filling salad that pairs perfectly grilled chicken with fluffy quinoa, crispy shredded cabbage, and sweet roasted vegetables. This delightful dish is elevated with a tangy yogurt dressing and a sprinkle of walnuts for crunch, blending diverse textures and flavors in every bite.

NUTRITION

424kcal
Protein
43g
Fat
14.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Cabbage

1/2 cup Roasted Mixed Vegetables

2 tbsp Nonfat Greek Yogurt

1 tbsp Chopped Walnuts

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, allow it to rest and then slice into strips.

  • 4

    While the chicken is grilling, preheat your oven to 400°F. Toss the chopped bell pepper and zucchini with a teaspoon of olive oil, salt, and pepper, then roast on a baking sheet for 12-15 minutes until tender.

  • 5

    In a large bowl combine the shredded cabbage and cooked quinoa.

  • 6

    Add the roasted vegetables to the bowl.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light dressing.

  • 8

    Drizzle the yogurt dressing over the salad and toss to combine.

  • 9

    Top the salad with the sliced grilled chicken and sprinkle chopped walnuts for a crunchy finish.

  • 10

    Serve immediately and enjoy your balanced, flavorful lunch.