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, nutrient-packed salad featuring perfectly grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables, all finished with a zesty olive oil dressing. This dish balances lean protein and wholesome grains with the natural sweetness of roasted veggies for a satisfying lunch.

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NUTRITION

585kcal
Protein
37g
Fat
33.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

2 tablespoons 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 favorite herbs.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa by cooking it according to package instructions until fluffy.

  • 5

    On a baking sheet, toss your mixed vegetables (diced bell pepper, zucchini, and red onion) with a light drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 6

    In a large bowl, combine the cooked quinoa with the roasted vegetables and drizzle with the remaining extra virgin olive oil as a dressing. Toss to combine.

  • 7

    Slice the grilled chicken breast and serve it atop the quinoa and roasted vegetable salad.

  • 8

    Enjoy your balanced lunch packed with lean protein, wholesome grains, and nutrient-rich vegetables.

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, nutrient-packed salad featuring perfectly grilled chicken breast paired with fluffy quinoa and a medley of roasted vegetables, all finished with a zesty olive oil dressing. This dish balances lean protein and wholesome grains with the natural sweetness of roasted veggies for a satisfying lunch.

NUTRITION

585kcal
Protein
37g
Fat
33.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

2 tablespoons Extra Virgin Olive Oil

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

  • 4

    While the chicken is grilling, prepare the quinoa by cooking it according to package instructions until fluffy.

  • 5

    On a baking sheet, toss your mixed vegetables (diced bell pepper, zucchini, and red onion) with a light drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 6

    In a large bowl, combine the cooked quinoa with the roasted vegetables and drizzle with the remaining extra virgin olive oil as a dressing. Toss to combine.

  • 7

    Slice the grilled chicken breast and serve it atop the quinoa and roasted vegetable salad.

  • 8

    Enjoy your balanced lunch packed with lean protein, wholesome grains, and nutrient-rich vegetables.