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 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Zucchini, sliced; 1 tbsp Extra Virgin Olive Oil; 2 cups Mixed Salad Greens; 1 tbsp Fresh 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

Grilled chicken and fluffy quinoa tossed with oven-roasted peppers and zucchini over fresh greens, finished with a bright lemon dressing and slightly caramelized vegetables.

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NUTRITION

Protein

16g

Fat

16.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 tbsp Extra Virgin Olive Oil

2 cups Mixed Salad Greens

1 tbsp Fresh 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 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 caramelized.
4
While vegetables roast, season the chicken breast with salt and pepper, then grill over medium-high heat until cooked through.
5
Slice the grilled chicken into thin strips.
6
In a large bowl, whisk together the remaining olive oil, lemon juice, and dried herbs of choice.
7
Add the mixed greens, cooked quinoa, roasted vegetables, and grilled chicken to the bowl.
8
Gently toss everything together until evenly coated with the dressing and serve immediately.