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 and satisfying salad featuring tender grilled chicken, fluffy quinoa, and a medley of roasted red bell pepper and zucchini, all lightly dressed with extra virgin olive oil and a splash of fresh lemon juice. This dish is a delightful balance of smoky, tangy, and subtly sweet notes, perfect for a nutritious midday meal.

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NUTRITION

378kcal
Protein
31.6g
Fat
14.2g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt, Black Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, black pepper, and garlic powder.

  • 2

    Grill the chicken for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, let it rest and then slice into strips.

  • 3

    While the chicken is grilling, prepare the vegetables. Toss diced red bell pepper and sliced zucchini with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray and roast in a preheated oven at 400°F for 10-12 minutes until tender and slightly charred.

  • 5

    In a bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with lemon juice and adjust seasonings as needed.

  • 6

    Top the quinoa-vegetable mix with the sliced grilled chicken. Toss gently to mix the flavors.

  • 7

    Serve the salad warm or at room temperature and enjoy a balanced, nutritious lunch.

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 and satisfying salad featuring tender grilled chicken, fluffy quinoa, and a medley of roasted red bell pepper and zucchini, all lightly dressed with extra virgin olive oil and a splash of fresh lemon juice. This dish is a delightful balance of smoky, tangy, and subtly sweet notes, perfect for a nutritious midday meal.

NUTRITION

378kcal
Protein
31.6g
Fat
14.2g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt, Black Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, black pepper, and garlic powder.

  • 2

    Grill the chicken for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, let it rest and then slice into strips.

  • 3

    While the chicken is grilling, prepare the vegetables. Toss diced red bell pepper and sliced zucchini with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray and roast in a preheated oven at 400°F for 10-12 minutes until tender and slightly charred.

  • 5

    In a bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with lemon juice and adjust seasonings as needed.

  • 6

    Top the quinoa-vegetable mix with the sliced grilled chicken. Toss gently to mix the flavors.

  • 7

    Serve the salad warm or at room temperature and enjoy a balanced, nutritious lunch.