Grilled Chicken and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Peppers

Enjoy a vibrant and refreshing salad featuring tender grilled chicken breast, fluffy quinoa, and sweet roasted red bell peppers tossed with baby spinach. The light dressing of olive oil and lemon juice ties everything together with a bright, zesty finish.

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NUTRITION

380kcal
Protein
41g
Fat
11g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Roasted Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest and then slice into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to the package directions if not already cooked.

  • 5

    Roast the red bell pepper by placing it under the broiler or on the grill until the skin is charred. Once cooled, peel and slice into strips.

  • 6

    In a large bowl, combine the cooked quinoa, roasted red bell pepper strips, and baby spinach.

  • 7

    Drizzle with extra virgin olive oil and lemon juice, then gently toss to combine.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.

Grilled Chicken and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Peppers

Enjoy a vibrant and refreshing salad featuring tender grilled chicken breast, fluffy quinoa, and sweet roasted red bell peppers tossed with baby spinach. The light dressing of olive oil and lemon juice ties everything together with a bright, zesty finish.

NUTRITION

380kcal
Protein
41g
Fat
11g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Roasted Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest and then slice into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to the package directions if not already cooked.

  • 5

    Roast the red bell pepper by placing it under the broiler or on the grill until the skin is charred. Once cooled, peel and slice into strips.

  • 6

    In a large bowl, combine the cooked quinoa, roasted red bell pepper strips, and baby spinach.

  • 7

    Drizzle with extra virgin olive oil and lemon juice, then gently toss to combine.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.