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 vibrant and nourishing lunch featuring tender grilled chicken served over a bed of fluffy quinoa, accented by a medley of roasted vegetables and a sprinkle of roasted chickpeas. This salad is bright, fresh, and perfectly balanced for a satisfying, protein-packed meal.

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NUTRITION

376kcal
Protein
43.5g
Fat
5.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

3 tbsp Roasted Chickpeas

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

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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 6-7 minutes per side or until fully cooked. Allow it to rest, then slice into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 15-20 minutes until tender and slightly charred.

  • 6

    If not pre-roasted, spread canned or pre-cooked chickpeas on a baking sheet, drizzle lightly with spices, and roast for 10 minutes.

  • 7

    Assemble the salad by layering the mixed salad greens in a bowl, then add the cooked quinoa, roasted vegetables, and chickpeas.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.

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 vibrant and nourishing lunch featuring tender grilled chicken served over a bed of fluffy quinoa, accented by a medley of roasted vegetables and a sprinkle of roasted chickpeas. This salad is bright, fresh, and perfectly balanced for a satisfying, protein-packed meal.

NUTRITION

376kcal
Protein
43.5g
Fat
5.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

3 tbsp Roasted Chickpeas

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

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 6-7 minutes per side or until fully cooked. Allow it to rest, then slice into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 15-20 minutes until tender and slightly charred.

  • 6

    If not pre-roasted, spread canned or pre-cooked chickpeas on a baking sheet, drizzle lightly with spices, and roast for 10 minutes.

  • 7

    Assemble the salad by layering the mixed salad greens in a bowl, then add the cooked quinoa, roasted vegetables, and chickpeas.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.