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 light and refreshing lunch featuring a subtly seasoned grilled chicken delicately paired with fluffy quinoa, vibrant roasted vegetables, and creamy avocado drizzled with a lemon-infused olive oil dressing. This colorful salad balances rich textures and flavors while staying within a strictly controlled protein and calorie range.

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NUTRITION

412kcal
Protein
11.9g
Fat
27.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast (~21g)

1/8 cup Cooked Quinoa (~30g)

200g Roasted Mixed Vegetables

50g Avocado

4 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In the meantime, lightly season the chicken breast and grill over medium heat until just cooked through. Allow it to rest before slicing thinly. Use approximately 0.75 oz of chicken for the serving.

  • 4

    Prepare quinoa as per package directions and measure out 1/8 cup of cooked quinoa.

  • 5

    In a bowl, combine the roasted vegetables with quinoa, sliced grilled chicken, and diced avocado.

  • 6

    Drizzle with the remaining olive oil and a squeeze of fresh lemon juice if desired, tossing gently to mix all flavors together.

  • 7

    Serve immediately and enjoy a balanced, refreshing lunch that fits within your strict macro requirements.

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 light and refreshing lunch featuring a subtly seasoned grilled chicken delicately paired with fluffy quinoa, vibrant roasted vegetables, and creamy avocado drizzled with a lemon-infused olive oil dressing. This colorful salad balances rich textures and flavors while staying within a strictly controlled protein and calorie range.

NUTRITION

412kcal
Protein
11.9g
Fat
27.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast (~21g)

1/8 cup Cooked Quinoa (~30g)

200g Roasted Mixed Vegetables

50g Avocado

4 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In the meantime, lightly season the chicken breast and grill over medium heat until just cooked through. Allow it to rest before slicing thinly. Use approximately 0.75 oz of chicken for the serving.

  • 4

    Prepare quinoa as per package directions and measure out 1/8 cup of cooked quinoa.

  • 5

    In a bowl, combine the roasted vegetables with quinoa, sliced grilled chicken, and diced avocado.

  • 6

    Drizzle with the remaining olive oil and a squeeze of fresh lemon juice if desired, tossing gently to mix all flavors together.

  • 7

    Serve immediately and enjoy a balanced, refreshing lunch that fits within your strict macro requirements.