Name: Grilled Chicken Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1.4 ounces Avocado; 2 teaspoons Extra Virgin Olive Oil; 2 tablespoons Lemon Juice

Grilled Chicken Salad with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Roasted Vegetables

Tender grilled chicken and fluffy quinoa tossed with oven-roasted peppers and zucchini over fresh greens, finished with a creamy avocado slice.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

23.8g

Fat

19.4g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1.4 ounces Avocado

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced zucchini and red bell peppers with one teaspoon of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with black pepper and dried oregano, then grill over medium heat until fully cooked.
5
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and the warm roasted vegetables.
6
Whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple vinaigrette.
7
Slice the grilled chicken into thin strips and arrange them over the salad base.
8
Top the dish with fresh avocado slices and drizzle the dressing over everything before serving.