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 refreshing and hearty salad featuring perfectly grilled chicken breast paired with fluffy quinoa, an assortment of roasted vegetables, and creamy avocado drizzled with a zesty lemon-olive oil dressing. This dish brings together vibrant flavors and textures in every bite, balancing lean protein with nutrient-rich veggies.

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NUTRITION

593kcal
Protein
42.1g
Fat
31.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/2 cup sliced Carrots

1 tsp Olive Oil (for roasting)

1/4 medium Avocado

1 tbsp Olive Oil (for dressing)

1 tbsp Lemon Juice

Salt, Pepper & Oregano to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of oregano.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked.

  • 4

    Meanwhile, rinse quinoa under cold water and cook according to package instructions.

  • 5

    Preheat the oven to 400°F. Toss the chopped red bell pepper, zucchini, and carrots in 1 tsp of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender.

  • 6

    Once the chicken is cooked, slice it into strips.

  • 7

    In a large bowl, combine cooked quinoa, roasted vegetables, and sliced chicken.

  • 8

    Add diced avocado, then drizzle with 1 tbsp olive oil and 1 tbsp lemon juice. Toss gently.

  • 9

    Adjust seasoning with salt and pepper if needed. Serve warm or at room temperature.

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 refreshing and hearty salad featuring perfectly grilled chicken breast paired with fluffy quinoa, an assortment of roasted vegetables, and creamy avocado drizzled with a zesty lemon-olive oil dressing. This dish brings together vibrant flavors and textures in every bite, balancing lean protein with nutrient-rich veggies.

NUTRITION

593kcal
Protein
42.1g
Fat
31.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/2 cup sliced Carrots

1 tsp Olive Oil (for roasting)

1/4 medium Avocado

1 tbsp Olive Oil (for dressing)

1 tbsp Lemon Juice

Salt, Pepper & Oregano to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of oregano.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked.

  • 4

    Meanwhile, rinse quinoa under cold water and cook according to package instructions.

  • 5

    Preheat the oven to 400°F. Toss the chopped red bell pepper, zucchini, and carrots in 1 tsp of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender.

  • 6

    Once the chicken is cooked, slice it into strips.

  • 7

    In a large bowl, combine cooked quinoa, roasted vegetables, and sliced chicken.

  • 8

    Add diced avocado, then drizzle with 1 tbsp olive oil and 1 tbsp lemon juice. Toss gently.

  • 9

    Adjust seasoning with salt and pepper if needed. Serve warm or at room temperature.