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, fresh salad featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables complemented by a light olive oil dressing and juicy cherry tomatoes. This dish offers a well-balanced burst of flavors with a satisfying crunch and a tangy finish.

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NUTRITION

291kcal
Protein
18.5g
Fat
10.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

40g Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 cup Mixed Salad Greens

1/4 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by cutting zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them lightly in a bit of olive oil, salt, and pepper. Roast on a baking tray for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, lightly season the chicken breast and grill it until fully cooked. Once cooled slightly, dice into small bite-sized pieces.

  • 4

    In a bowl, combine the cooked quinoa, roasted vegetables, mixed salad greens, and cherry tomatoes.

  • 5

    Top the salad with the diced grilled chicken and drizzle with extra virgin olive oil. Toss gently to combine all flavors evenly.

  • 6

    Serve immediately or refrigerate for a chilled salad option.

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, fresh salad featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables complemented by a light olive oil dressing and juicy cherry tomatoes. This dish offers a well-balanced burst of flavors with a satisfying crunch and a tangy finish.

NUTRITION

291kcal
Protein
18.5g
Fat
10.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

40g Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 cup Mixed Salad Greens

1/4 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by cutting zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them lightly in a bit of olive oil, salt, and pepper. Roast on a baking tray for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, lightly season the chicken breast and grill it until fully cooked. Once cooled slightly, dice into small bite-sized pieces.

  • 4

    In a bowl, combine the cooked quinoa, roasted vegetables, mixed salad greens, and cherry tomatoes.

  • 5

    Top the salad with the diced grilled chicken and drizzle with extra virgin olive oil. Toss gently to combine all flavors evenly.

  • 6

    Serve immediately or refrigerate for a chilled salad option.