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 well-balanced salad featuring tender, lightly grilled chicken paired with nutty quinoa, perfectly roasted vegetables, creamy avocado, and a tangy sprinkle of feta, all dressed with extra virgin olive oil and a burst of lemon for brightness.

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NUTRITION

450kcal
Protein
14.8g
Fat
33.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tbsp Extra Virgin Olive Oil

0.5 oz Feta Cheese

1 tbsp Lemon Juice

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your grill (or grill pan) over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 3-4 minutes per side until fully cooked and lightly charred. Once done, dice or slice the chicken into bite-sized pieces.

  • 3

    While the chicken is grilling, prepare the quinoa by heating it if needed, and use a 1/4 cup portion per serving.

  • 4

    Mix the roasted red bell pepper, roasted zucchini, and cherry tomatoes in a bowl.

  • 5

    Dice the avocado and add it to the vegetable mix.

  • 6

    Combine the quinoa, grilled chicken, and vegetables in a large bowl. Drizzle with extra virgin olive oil and lemon juice. Toss gently to mix well.

  • 7

    Top the salad with crumbled feta cheese and adjust seasonings with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy your nutritious 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

Enjoy a refreshing and well-balanced salad featuring tender, lightly grilled chicken paired with nutty quinoa, perfectly roasted vegetables, creamy avocado, and a tangy sprinkle of feta, all dressed with extra virgin olive oil and a burst of lemon for brightness.

NUTRITION

450kcal
Protein
14.8g
Fat
33.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tbsp Extra Virgin Olive Oil

0.5 oz Feta Cheese

1 tbsp Lemon Juice

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your grill (or grill pan) over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 3-4 minutes per side until fully cooked and lightly charred. Once done, dice or slice the chicken into bite-sized pieces.

  • 3

    While the chicken is grilling, prepare the quinoa by heating it if needed, and use a 1/4 cup portion per serving.

  • 4

    Mix the roasted red bell pepper, roasted zucchini, and cherry tomatoes in a bowl.

  • 5

    Dice the avocado and add it to the vegetable mix.

  • 6

    Combine the quinoa, grilled chicken, and vegetables in a large bowl. Drizzle with extra virgin olive oil and lemon juice. Toss gently to mix well.

  • 7

    Top the salad with crumbled feta cheese and adjust seasonings with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy your nutritious lunch.