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 light, fresh lunch featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables tossed with crisp mixed greens and a drizzle of extra virgin olive oil. This dish shines with a balance of savory and earthy flavors, perfect for a midday energy boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
36.5g
Fat
14.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

2 teaspoons Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the mixed vegetables with a pinch of salt and pepper, and roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Assemble the salad by placing the mixed greens in a bowl, followed by the cooked quinoa and roasted vegetables.

  • 7

    Slice the grilled chicken and arrange on top of the salad.

  • 8

    Drizzle extra virgin olive oil over the salad and gently toss to combine all flavors.

  • 9

    Serve immediately and enjoy a nutritious and balanced 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

Enjoy a light, fresh lunch featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables tossed with crisp mixed greens and a drizzle of extra virgin olive oil. This dish shines with a balance of savory and earthy flavors, perfect for a midday energy boost.

NUTRITION

409kcal
Protein
36.5g
Fat
14.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the mixed vegetables with a pinch of salt and pepper, and roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Assemble the salad by placing the mixed greens in a bowl, followed by the cooked quinoa and roasted vegetables.

  • 7

    Slice the grilled chicken and arrange on top of the salad.

  • 8

    Drizzle extra virgin olive oil over the salad and gently toss to combine all flavors.

  • 9

    Serve immediately and enjoy a nutritious and balanced lunch.