Grilled Chicken and Quinoa Salad with Roasted Vegetables and Pumpkin Seeds

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 and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Pumpkin Seeds

Savor a vibrant, nutrient-packed salad featuring tender grilled chicken paired with fluffy quinoa, roasted seasonal vegetables, crisp apple pieces, and a sprinkle of crunchy pumpkin seeds. A delightful medley that delivers a balanced taste experience while aligning with clean eating principles.

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NUTRITION

438kcal
Protein
34.7g
Fat
15.7g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Pumpkin Seeds

1/4 medium diced Apple

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for approximately 5-6 minutes per side or until fully cooked. Once cooked, let it rest before slicing into strips.

  • 3

    While the chicken is grilling, preheat the oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    In a bowl, combine the cooked quinoa, roasted vegetables, and diced apple. Drizzle with lemon juice and a little extra olive oil if desired. Toss gently to combine.

  • 5

    Top the salad with the sliced grilled chicken and sprinkle with pumpkin seeds.

  • 6

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Pumpkin Seeds

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 and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Pumpkin Seeds

Savor a vibrant, nutrient-packed salad featuring tender grilled chicken paired with fluffy quinoa, roasted seasonal vegetables, crisp apple pieces, and a sprinkle of crunchy pumpkin seeds. A delightful medley that delivers a balanced taste experience while aligning with clean eating principles.

NUTRITION

438kcal
Protein
34.7g
Fat
15.7g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Pumpkin Seeds

1/4 medium diced Apple

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for approximately 5-6 minutes per side or until fully cooked. Once cooked, let it rest before slicing into strips.

  • 3

    While the chicken is grilling, preheat the oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    In a bowl, combine the cooked quinoa, roasted vegetables, and diced apple. Drizzle with lemon juice and a little extra olive oil if desired. Toss gently to combine.

  • 5

    Top the salad with the sliced grilled chicken and sprinkle with pumpkin seeds.

  • 6

    Serve immediately and enjoy your balanced, flavorful lunch.