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

A vibrant, refreshing salad featuring perfectly grilled chicken, nutty quinoa, and a medley of roasted vegetables, all drizzled with a zesty olive oil and lemon dressing. This dish strikes a beautiful balance between light proteins, flavorful textures, and a satisfying finish.

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NUTRITION

496kcal
Protein
17g
Fat
37.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 4-5 minutes per side until cooked through. Once done, let it rest and then slice into bite-sized pieces.

  • 3

    In the meantime, if not pre-roasted, toss your chopped mixed vegetables (bell pepper, zucchini, red onion) with a drizzle of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 15 minutes until tender.

  • 4

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

  • 5

    Drizzle the mixture with lemon juice and the remaining olive oil. Toss gently to combine well.

  • 6

    Plate the quinoa and vegetable salad and top with the sliced grilled chicken. Adjust seasoning with additional salt and pepper if needed, 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

A vibrant, refreshing salad featuring perfectly grilled chicken, nutty quinoa, and a medley of roasted vegetables, all drizzled with a zesty olive oil and lemon dressing. This dish strikes a beautiful balance between light proteins, flavorful textures, and a satisfying finish.

NUTRITION

496kcal
Protein
17g
Fat
37.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 4-5 minutes per side until cooked through. Once done, let it rest and then slice into bite-sized pieces.

  • 3

    In the meantime, if not pre-roasted, toss your chopped mixed vegetables (bell pepper, zucchini, red onion) with a drizzle of olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 15 minutes until tender.

  • 4

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

  • 5

    Drizzle the mixture with lemon juice and the remaining olive oil. Toss gently to combine well.

  • 6

    Plate the quinoa and vegetable salad and top with the sliced grilled chicken. Adjust seasoning with additional salt and pepper if needed, and serve immediately.