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

Enjoy a vibrant mix of tender grilled chicken paired with nutty quinoa and an array of roasted vegetables on a bed of fresh baby spinach. Finished with a bright lemon-olive oil dressing, this salad is both refreshing and satisfying, making it a perfect midday meal to fuel your day.

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NUTRITION

458kcal
Protein
31g
Fat
24.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (~78g)

1/4 cup Cooked Quinoa

2 cups Mixed Roasted Vegetables

1 cup Baby Spinach

1 tbsp Olive Oil

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any herbs of your choice.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes and then slice thinly.

  • 3

    While the chicken is grilling, preheat your oven to 425°F. Toss the mixed vegetables with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine the cooked quinoa, roasted vegetables, and baby spinach.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 6

    Add the sliced grilled chicken on top of the salad, drizzle with the dressing, gently toss to combine, and serve immediately.

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

Enjoy a vibrant mix of tender grilled chicken paired with nutty quinoa and an array of roasted vegetables on a bed of fresh baby spinach. Finished with a bright lemon-olive oil dressing, this salad is both refreshing and satisfying, making it a perfect midday meal to fuel your day.

NUTRITION

458kcal
Protein
31g
Fat
24.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (~78g)

1/4 cup Cooked Quinoa

2 cups Mixed Roasted Vegetables

1 cup Baby Spinach

1 tbsp Olive Oil

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any herbs of your choice.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes and then slice thinly.

  • 3

    While the chicken is grilling, preheat your oven to 425°F. Toss the mixed vegetables with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine the cooked quinoa, roasted vegetables, and baby spinach.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 6

    Add the sliced grilled chicken on top of the salad, drizzle with the dressing, gently toss to combine, and serve immediately.