Name: Grilled Chicken Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 1/3 cup cooked Quinoa; 2 cups Mixed Roasted Vegetables; 1 cup Mixed Salad Greens; 2 tsp Olive Oil

Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Savor this light and nourishing salad featuring tender grilled chicken breast, fluffy quinoa, and a vibrant medley of roasted vegetables tossed with crisp mixed greens and a drizzle of olive oil dressing. This dish perfectly balances lean protein and wholesome vegetables for a satisfying meal.

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NUTRITION

Protein

33.5g

Fat

13.7g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup cooked Quinoa

2 cups Mixed Roasted Vegetables

1 cup Mixed Salad Greens

2 tsp 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 favorite herbs.
3
Grill the chicken for about 6-7 minutes per side or until fully cooked and nicely charred. Let it rest for a few minutes before slicing.
4
While the chicken is grilling, prepare the quinoa by cooking it according to the package instructions if not already cooked.
5
Toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil, and roast them in a preheated oven at 425°F for about 15-20 minutes until tender.
6
In a large bowl, combine the mixed salad greens, cooked quinoa, and roasted vegetables.
7
Slice the grilled chicken and layer it over the salad.
8
Drizzle with olive oil (using the measured 2 teaspoons) and toss gently to combine, or serve the dressing on the side.
9
Enjoy your balanced and refreshing lunch!