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

Savor the fresh and vibrant flavors of a lightly grilled chicken breast paired with nutty quinoa, sweet roasted bell pepper and zucchini, all tossed in a zesty olive oil dressing with a creamy touch of avocado. This dish celebrates clean eating while delivering a balanced blend of textures and natural tastes.

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NUTRITION

416kcal
Protein
19.5g
Fat
24.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (~42g)

1/2 cup Cooked Quinoa (~92g)

1/2 cup Roasted Bell Pepper (~75g)

1/2 cup Roasted Zucchini (~90g)

1 Tbsp Extra Virgin Olive Oil (~13.5g)

1/4 medium Avocado (~50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Toss sliced bell pepper and zucchini with a dash of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 3

    Season the chicken breast lightly with salt and pepper. Grill the chicken on medium-high heat for about 4-5 minutes per side until fully cooked. Let it rest briefly and then slice thinly.

  • 4

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

  • 5

    Drizzle with extra virgin olive oil and gently toss to combine all flavors.

  • 6

    Top the salad with diced avocado and a squeeze of lemon if desired. Serve immediately and enjoy your balanced, flavorful 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

Savor the fresh and vibrant flavors of a lightly grilled chicken breast paired with nutty quinoa, sweet roasted bell pepper and zucchini, all tossed in a zesty olive oil dressing with a creamy touch of avocado. This dish celebrates clean eating while delivering a balanced blend of textures and natural tastes.

NUTRITION

416kcal
Protein
19.5g
Fat
24.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (~42g)

1/2 cup Cooked Quinoa (~92g)

1/2 cup Roasted Bell Pepper (~75g)

1/2 cup Roasted Zucchini (~90g)

1 Tbsp Extra Virgin Olive Oil (~13.5g)

1/4 medium Avocado (~50g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Toss sliced bell pepper and zucchini with a dash of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 3

    Season the chicken breast lightly with salt and pepper. Grill the chicken on medium-high heat for about 4-5 minutes per side until fully cooked. Let it rest briefly and then slice thinly.

  • 4

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

  • 5

    Drizzle with extra virgin olive oil and gently toss to combine all flavors.

  • 6

    Top the salad with diced avocado and a squeeze of lemon if desired. Serve immediately and enjoy your balanced, flavorful lunch.