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 tender grilled chicken paired with fluffy quinoa, roasted seasonal vegetables, and fresh mixed greens, all lightly dressed with olive oil and complemented by creamy avocado. This salad delivers a refreshing mix of textures and flavors that will energize your afternoon.

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NUTRITION

618kcal
Protein
32.5g
Fat
40.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

80 grams Chicken Breast

½ cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

2 tbsp Olive Oil

¼ Avocado

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill for about 5-6 minutes per side until fully cooked and char marks appear. Allow it to rest, then slice into strips.

  • 3

    Prepare the quinoa according to package instructions. Let it cool slightly.

  • 4

    Toss your selected vegetables (such as zucchini, bell pepper, and red onion) with 1 tbsp olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 15-20 minutes until tender and caramelized.

  • 5

    In a bowl, layer the mixed salad greens and add the cooked quinoa. Top with the grilled chicken slices and roasted vegetables.

  • 6

    Drizzle the remaining 1 tbsp olive oil over the salad and gently toss.

  • 7

    Finish with slices of ¼ avocado for an extra creamy texture 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 tender grilled chicken paired with fluffy quinoa, roasted seasonal vegetables, and fresh mixed greens, all lightly dressed with olive oil and complemented by creamy avocado. This salad delivers a refreshing mix of textures and flavors that will energize your afternoon.

NUTRITION

618kcal
Protein
32.5g
Fat
40.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

80 grams Chicken Breast

½ cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

2 tbsp Olive Oil

¼ Avocado

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill for about 5-6 minutes per side until fully cooked and char marks appear. Allow it to rest, then slice into strips.

  • 3

    Prepare the quinoa according to package instructions. Let it cool slightly.

  • 4

    Toss your selected vegetables (such as zucchini, bell pepper, and red onion) with 1 tbsp olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 15-20 minutes until tender and caramelized.

  • 5

    In a bowl, layer the mixed salad greens and add the cooked quinoa. Top with the grilled chicken slices and roasted vegetables.

  • 6

    Drizzle the remaining 1 tbsp olive oil over the salad and gently toss.

  • 7

    Finish with slices of ¼ avocado for an extra creamy texture and serve immediately.