Name: Grilled Chicken Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/3 cup cooked Quinoa; 1/2 medium Mixed Bell Pepper (roasted); 1 cup roasted Zucchini; 1/2 small Red Onion (roasted); 1 cup Mixed Greens; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken Salad with Quinoa and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Enjoy a bright and satisfying lunch featuring tender grilled chicken breast paired with nutty quinoa and a medley of roasted vegetables, all tossed over fresh mixed greens and lightly dressed with lemon-infused olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.7g

Fat

13.4g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup cooked Quinoa

1/2 medium Mixed Bell Pepper (roasted)

1 cup roasted Zucchini

1/2 small Red Onion (roasted)

1 cup Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat a grill or grill pan to medium-high heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken breast for about 6-7 minutes per side until fully cooked and nicely charred. Once cooked, let it rest for a few minutes before slicing.
4
Meanwhile, prepare the vegetables: Toss sliced bell peppers, zucchini, and red onion with a little olive oil, salt, and pepper, and roast them in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.
5
In a bowl, combine the mixed greens with the cooked quinoa.
6
Add the roasted vegetables to the greens and quinoa.
7
Drizzle with lemon juice and any remaining olive oil, then toss gently to combine.
8
Top the salad with sliced grilled chicken and serve immediately.