Name: Grilled Chicken and Quinoa Power Salad with Roasted Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Sliced Zucchini; 0.25 cup Diced Red Pepper; 1.5 tsp Olive Oil; 1 cup Baby Spinach; 1 tbsp Pepitas; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Power Salad with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Roasted Veggies

Tender grilled chicken breast served over fluffy quinoa and roasted zucchini, finished with a bright lemon vinaigrette and crunchy toasted pepitas.

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NUTRITION

Protein

37.8g

Fat

17.4g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Sliced Zucchini

0.25 cup Diced Red Pepper

1.5 tsp Olive Oil

1 cup Baby Spinach

1 tbsp Pepitas

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and diced red bell peppers with half of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly browned.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
Let the chicken rest for 5 minutes before slicing it into thin strips.
6
In a large serving bowl, combine the fresh baby spinach, cooked quinoa, and roasted vegetables.
7
Whisk together the remaining olive oil and fresh lemon juice to create a simple vinaigrette.
8
Drizzle the dressing over the salad base, top with the sliced grilled chicken, and garnish with the toasted pepitas.