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 paired with a delicate quinoa base, roasted mixed vegetables, and creamy touches of avocado, all lightly dressed with olive oil and lemon. This dish balances subtle smokiness and fresh, crisp flavors for a satisfying midday meal.

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NUTRITION

482kcal
Protein
13g
Fat
35.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled chicken breast

1/4 cup cooked quinoa

1 cup mixed roasted vegetables

1/8 medium avocado

2 tablespoons olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut your choice of mixed vegetables (such as bell peppers, zucchini, and red onions) into bite-sized pieces. Toss them lightly in a portion of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    In the meantime, grill a 1 ounce portion of chicken breast until just cooked through and lightly charred. Season with salt, pepper, and a squeeze of lemon.

  • 5

    Prepare 1/4 cup of cooked quinoa if not already done. Fluff with a fork and season lightly with salt and a drizzle of olive oil if desired.

  • 6

    Slice the avocado into small cubes.

  • 7

    Assemble the salad by placing the quinoa in a bowl, adding the roasted vegetables, and topping with the grilled chicken slices. Gently fold in the avocado.

  • 8

    Drizzle the remaining olive oil over the salad, add a squeeze of lemon juice, toss gently, 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 paired with a delicate quinoa base, roasted mixed vegetables, and creamy touches of avocado, all lightly dressed with olive oil and lemon. This dish balances subtle smokiness and fresh, crisp flavors for a satisfying midday meal.

NUTRITION

482kcal
Protein
13g
Fat
35.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 ounce grilled chicken breast

1/4 cup cooked quinoa

1 cup mixed roasted vegetables

1/8 medium avocado

2 tablespoons olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut your choice of mixed vegetables (such as bell peppers, zucchini, and red onions) into bite-sized pieces. Toss them lightly in a portion of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    In the meantime, grill a 1 ounce portion of chicken breast until just cooked through and lightly charred. Season with salt, pepper, and a squeeze of lemon.

  • 5

    Prepare 1/4 cup of cooked quinoa if not already done. Fluff with a fork and season lightly with salt and a drizzle of olive oil if desired.

  • 6

    Slice the avocado into small cubes.

  • 7

    Assemble the salad by placing the quinoa in a bowl, adding the roasted vegetables, and topping with the grilled chicken slices. Gently fold in the avocado.

  • 8

    Drizzle the remaining olive oil over the salad, add a squeeze of lemon juice, toss gently, and serve immediately.