Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables

Savor the delightful balance of tender grilled chicken breast served over a vibrant salad of roasted vegetables and quinoa. This dish combines juicy, lightly seasoned chicken with the nutty flavor of quinoa and the sweet, caramelized taste of vegetables finished with a hint of olive oil.

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NUTRITION

354kcal
Protein
36.6g
Fat
10.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Mixed Roasted Vegetables

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the roasted vegetables by tossing chopped bell pepper, zucchini, and red onion with a pinch of salt, pepper, and olive oil. Roast them in a preheated oven at 400°F for around 15-20 minutes or until tender and slightly caramelized.

  • 5

    Cook the quinoa as per package instructions, then measure out approximately 1/3 cup once cooked.

  • 6

    Assemble the salad by placing the quinoa as a base, topping with roasted vegetables, and arranging the sliced grilled chicken on top.

  • 7

    Drizzle with the remaining olive oil if desired and serve immediately.

Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables

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

Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables

Savor the delightful balance of tender grilled chicken breast served over a vibrant salad of roasted vegetables and quinoa. This dish combines juicy, lightly seasoned chicken with the nutty flavor of quinoa and the sweet, caramelized taste of vegetables finished with a hint of olive oil.

NUTRITION

354kcal
Protein
36.6g
Fat
10.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Mixed Roasted Vegetables

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the roasted vegetables by tossing chopped bell pepper, zucchini, and red onion with a pinch of salt, pepper, and olive oil. Roast them in a preheated oven at 400°F for around 15-20 minutes or until tender and slightly caramelized.

  • 5

    Cook the quinoa as per package instructions, then measure out approximately 1/3 cup once cooked.

  • 6

    Assemble the salad by placing the quinoa as a base, topping with roasted vegetables, and arranging the sliced grilled chicken on top.

  • 7

    Drizzle with the remaining olive oil if desired and serve immediately.