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

Savor a refreshing, nutrient-packed salad featuring delicately grilled chicken, fluffy quinoa, and vibrant roasted vegetables. This light yet satisfying dish is tossed with fresh greens and a zesty lemon-olive oil dressing, making it the perfect balanced lunch.

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NUTRITION

425kcal
Protein
16.7g
Fat
30.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast (~35g)

0.25 cup cooked Quinoa (~43g)

1 cup Mixed Roasted Vegetables (~100g)

1 cup raw Spinach (~30g)

0.5 cup Cherry Tomatoes (~75g)

1 tbsp Olive Oil (salad dressing)

2 tsp Olive Oil (for roasting)

1 tbsp Lemon Juice

1 tsp Olive Oil (additional for dressing)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed chopped vegetables (bell peppers, zucchini, red onion) with 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, season the chicken breast with salt, pepper, and your preferred herbs. Grill the chicken on a preheated grill pan for about 4-5 minutes per side or until fully cooked. After cooking, let it rest and then slice it thinly.

  • 3

    Prepare the quinoa as per package instructions if not already cooked. Measure out 0.25 cup of cooked quinoa.

  • 4

    In a large bowl, combine the raw spinach, halved cherry tomatoes, and the roasted vegetables. Add the quinoa and sliced grilled chicken.

  • 5

    For the dressing, whisk together 1 tablespoon olive oil, 1 teaspoon olive oil (additional), and 1 tablespoon fresh lemon juice. Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Serve immediately as a balanced and satisfying lunch.

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

Savor a refreshing, nutrient-packed salad featuring delicately grilled chicken, fluffy quinoa, and vibrant roasted vegetables. This light yet satisfying dish is tossed with fresh greens and a zesty lemon-olive oil dressing, making it the perfect balanced lunch.

NUTRITION

425kcal
Protein
16.7g
Fat
30.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast (~35g)

0.25 cup cooked Quinoa (~43g)

1 cup Mixed Roasted Vegetables (~100g)

1 cup raw Spinach (~30g)

0.5 cup Cherry Tomatoes (~75g)

1 tbsp Olive Oil (salad dressing)

2 tsp Olive Oil (for roasting)

1 tbsp Lemon Juice

1 tsp Olive Oil (additional for dressing)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed chopped vegetables (bell peppers, zucchini, red onion) with 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, season the chicken breast with salt, pepper, and your preferred herbs. Grill the chicken on a preheated grill pan for about 4-5 minutes per side or until fully cooked. After cooking, let it rest and then slice it thinly.

  • 3

    Prepare the quinoa as per package instructions if not already cooked. Measure out 0.25 cup of cooked quinoa.

  • 4

    In a large bowl, combine the raw spinach, halved cherry tomatoes, and the roasted vegetables. Add the quinoa and sliced grilled chicken.

  • 5

    For the dressing, whisk together 1 tablespoon olive oil, 1 teaspoon olive oil (additional), and 1 tablespoon fresh lemon juice. Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Serve immediately as a balanced and satisfying lunch.