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 salad featuring tender grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables. Enhanced by creamy avocado and a drizzle of olive oil dressing, this dish is a refreshing and balanced meal perfect for a light lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

267kcal
Protein
14.1g
Fat
14g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

1/8 Avocado

2 teaspoons Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped bell peppers, zucchini, and red onion with 1 teaspoon olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, grill the chicken breast until fully cooked, then thinly slice or cube it.

  • 3

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

  • 4

    Add the grilled chicken pieces on top and gently toss the salad.

  • 5

    Slice the avocado and layer over the salad.

  • 6

    Drizzle the remaining teaspoon of olive oil over the salad, season with salt and pepper to taste, 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 salad featuring tender grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables. Enhanced by creamy avocado and a drizzle of olive oil dressing, this dish is a refreshing and balanced meal perfect for a light lunch.

NUTRITION

267kcal
Protein
14.1g
Fat
14g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

1/8 Avocado

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped bell peppers, zucchini, and red onion with 1 teaspoon olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, grill the chicken breast until fully cooked, then thinly slice or cube it.

  • 3

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

  • 4

    Add the grilled chicken pieces on top and gently toss the salad.

  • 5

    Slice the avocado and layer over the salad.

  • 6

    Drizzle the remaining teaspoon of olive oil over the salad, season with salt and pepper to taste, and serve immediately.