Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

A vibrant, nutrient-packed lunch featuring delicately grilled chicken atop a bed of fluffy quinoa, accented with tender roasted sweet potato, crisp mixed greens, juicy cherry tomatoes, cool cucumber, and creamy avocado, all dressed in a bright lemon-olive oil vinaigrette. Perfectly balanced for a light yet satisfying meal.

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NUTRITION

608kcal
Protein
17.8g
Fat
38.2g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1/2 cup Cooked Quinoa

1 small Roasted Sweet Potato

1 cup Mixed Greens

1 portion Cherry Tomatoes (approx. 5 halves)

1 portion Cucumber (approx. 1/4 medium)

1/4 Avocado

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your choice of dried herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked. Let it rest and then slice thinly.

  • 4

    Meanwhile, roast the sweet potato by piercing it with a fork and baking at 400°F for about 45 minutes or until tender. Once cooled, dice into bite-size pieces.

  • 5

    In a bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and diced roasted sweet potato.

  • 6

    Add the cooked quinoa to the salad and arrange the sliced grilled chicken on top.

  • 7

    Dice the avocado and sprinkle over the salad.

  • 8

    Whisk together extra virgin olive oil and lemon juice with a pinch of salt and pepper to create a dressing.

  • 9

    Drizzle the dressing over the salad and toss gently to combine.

  • 10

    Serve immediately and enjoy your vibrant, balanced meal.

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Sweet Potato

A vibrant, nutrient-packed lunch featuring delicately grilled chicken atop a bed of fluffy quinoa, accented with tender roasted sweet potato, crisp mixed greens, juicy cherry tomatoes, cool cucumber, and creamy avocado, all dressed in a bright lemon-olive oil vinaigrette. Perfectly balanced for a light yet satisfying meal.

NUTRITION

608kcal
Protein
17.8g
Fat
38.2g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1/2 cup Cooked Quinoa

1 small Roasted Sweet Potato

1 cup Mixed Greens

1 portion Cherry Tomatoes (approx. 5 halves)

1 portion Cucumber (approx. 1/4 medium)

1/4 Avocado

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your choice of dried herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked. Let it rest and then slice thinly.

  • 4

    Meanwhile, roast the sweet potato by piercing it with a fork and baking at 400°F for about 45 minutes or until tender. Once cooled, dice into bite-size pieces.

  • 5

    In a bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and diced roasted sweet potato.

  • 6

    Add the cooked quinoa to the salad and arrange the sliced grilled chicken on top.

  • 7

    Dice the avocado and sprinkle over the salad.

  • 8

    Whisk together extra virgin olive oil and lemon juice with a pinch of salt and pepper to create a dressing.

  • 9

    Drizzle the dressing over the salad and toss gently to combine.

  • 10

    Serve immediately and enjoy your vibrant, balanced meal.