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 fresh and vibrant lunch that balances a hint of grilled chicken with nutty quinoa and colorful roasted vegetables, all brought together with a delicate olive oil drizzle. This salad offers a satisfying medley of textures and flavors, making it a perfect, light meal to refuel your day.

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NUTRITION

354kcal
Protein
16.8g
Fat
17.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast (~35g)

2/3 cup Cooked Quinoa (~123g)

1 cup Mixed Roasted Vegetables (~150g)

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Lightly season the chicken breast with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken breast for about 4-5 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 4

    In the meantime, prepare your mixed vegetables by tossing red bell pepper, zucchini, and red onion with a bit of olive oil, salt, and pepper. Roast them in an oven preheated to 400°F (200°C) for about 15-20 minutes until tender and slightly charred.

  • 5

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 6

    Drizzle extra virgin olive oil over the quinoa and vegetables, and toss gently to coat.

  • 7

    Top the salad with the grilled chicken slices and serve warm or at room temperature.

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 fresh and vibrant lunch that balances a hint of grilled chicken with nutty quinoa and colorful roasted vegetables, all brought together with a delicate olive oil drizzle. This salad offers a satisfying medley of textures and flavors, making it a perfect, light meal to refuel your day.

NUTRITION

354kcal
Protein
16.8g
Fat
17.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast (~35g)

2/3 cup Cooked Quinoa (~123g)

1 cup Mixed Roasted Vegetables (~150g)

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Lightly season the chicken breast with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken breast for about 4-5 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 4

    In the meantime, prepare your mixed vegetables by tossing red bell pepper, zucchini, and red onion with a bit of olive oil, salt, and pepper. Roast them in an oven preheated to 400°F (200°C) for about 15-20 minutes until tender and slightly charred.

  • 5

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 6

    Drizzle extra virgin olive oil over the quinoa and vegetables, and toss gently to coat.

  • 7

    Top the salad with the grilled chicken slices and serve warm or at room temperature.