Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Enjoy a light yet filling grilled chicken salad featuring tender slices of chicken breast paired with fluffy quinoa, roasted seasonal vegetables, and creamy avocado tossed over a bed of fresh greens with a drizzle of olive oil. This vibrant medley delivers a satisfying crunch of vegetables and a burst of citrus dressing, perfect for a nourishing midday boost.

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NUTRITION

584kcal
Protein
27.9g
Fat
29g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1/2 Avocado

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juicy. Once done, let it rest before slicing.

  • 4

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions until fluffy.

  • 5

    Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast these vegetables in a preheated oven at 400°F for about 15 minutes, or until tender and slightly caramelized.

  • 6

    In a large bowl, combine the mixed greens with the cooked quinoa and roasted vegetables.

  • 7

    Slice the grilled chicken and arrange over the salad. Top with sliced avocado.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon over the salad if desired, toss gently, and serve immediately.

Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Enjoy a light yet filling grilled chicken salad featuring tender slices of chicken breast paired with fluffy quinoa, roasted seasonal vegetables, and creamy avocado tossed over a bed of fresh greens with a drizzle of olive oil. This vibrant medley delivers a satisfying crunch of vegetables and a burst of citrus dressing, perfect for a nourishing midday boost.

NUTRITION

584kcal
Protein
27.9g
Fat
29g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1/2 Avocado

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juicy. Once done, let it rest before slicing.

  • 4

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions until fluffy.

  • 5

    Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast these vegetables in a preheated oven at 400°F for about 15 minutes, or until tender and slightly caramelized.

  • 6

    In a large bowl, combine the mixed greens with the cooked quinoa and roasted vegetables.

  • 7

    Slice the grilled chicken and arrange over the salad. Top with sliced avocado.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon over the salad if desired, toss gently, and serve immediately.