Name: Zesty Roasted Quinoa and Beet Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup red beets; 1 tsp extra virgin olive oil; 1 cup baby arugula; 1 tbsp lemon juice; 0.5 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Quinoa and Beet Salad

Tender roasted chicken and earthy beets tossed with fluffy quinoa and peppery arugula in a bright, zesty lemon dressing that pops with every bite.

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NUTRITION

Protein

38.6g

Fat

10.7g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup red beets

1 tsp extra virgin olive oil

1 cup baby arugula

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the chicken breast into bite-sized pieces and peel and cube the beets into half-inch chunks.
3
Place the chicken and beets on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.
4
Roast for 20 to 25 minutes until the chicken is golden and cooked through and the beets are fork-tender.
5
In a large mixing bowl, combine the cooked quinoa, roasted chicken, roasted beets, and baby arugula.
6
Whisk together the lemon juice and lemon zest in a small jar, then pour over the salad and toss gently to combine.
7
Top with freshly chopped parsley and serve immediately while the roasted components are still warm.