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

A fresh and vibrant salad featuring lightly grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, all tossed in a bright lemon-olive oil dressing. This dish balances a touch of lean protein with hearty vegetables and healthy fats for a satisfying lunch.

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NUTRITION

494kcal
Protein
17.6g
Fat
31.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 medium Avocado

2 tsp Olive Oil (for roasting)

1 tbsp Extra Virgin Olive Oil (for dressing)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the mixed vegetables with 2 teaspoons of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, heat a grill pan over medium-high heat. Season the chicken breast with salt and pepper, then grill for about 3-4 minutes per side until cooked through. Once done, slice the chicken into strips.

  • 4

    In a bowl, combine the 1/2 cup of cooked quinoa, roasted vegetables, and sliced chicken.

  • 5

    Add the quartered avocado and drizzle with 1 tablespoon of extra virgin olive oil and 1 tablespoon of lemon juice. Toss gently to combine all ingredients.

  • 6

    Serve immediately and enjoy your balanced and refreshing 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

A fresh and vibrant salad featuring lightly grilled chicken, fluffy quinoa, and a colorful medley of roasted vegetables, all tossed in a bright lemon-olive oil dressing. This dish balances a touch of lean protein with hearty vegetables and healthy fats for a satisfying lunch.

NUTRITION

494kcal
Protein
17.6g
Fat
31.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 medium Avocado

2 tsp Olive Oil (for roasting)

1 tbsp Extra Virgin Olive Oil (for dressing)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the mixed vegetables with 2 teaspoons of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, heat a grill pan over medium-high heat. Season the chicken breast with salt and pepper, then grill for about 3-4 minutes per side until cooked through. Once done, slice the chicken into strips.

  • 4

    In a bowl, combine the 1/2 cup of cooked quinoa, roasted vegetables, and sliced chicken.

  • 5

    Add the quartered avocado and drizzle with 1 tablespoon of extra virgin olive oil and 1 tablespoon of lemon juice. Toss gently to combine all ingredients.

  • 6

    Serve immediately and enjoy your balanced and refreshing lunch.