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

Grilled chicken breast tossed with fluffy quinoa and oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and a touch of smoky charred edges.

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NUTRITION

325kcal
Protein
25.6g
Fat
11.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Diced Red Onion

1 tablespoon 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 diced zucchini, bell peppers, and red onion with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 20 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 5-6 minutes per side until cooked through.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 6

    Whisk the remaining olive oil with lemon juice and pour over the salad, tossing gently to combine.

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

Grilled chicken breast tossed with fluffy quinoa and oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and a touch of smoky charred edges.

NUTRITION

325kcal
Protein
25.6g
Fat
11.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Diced Red Onion

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced zucchini, bell peppers, and red onion with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 20 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 5-6 minutes per side until cooked through.

  • 5

    In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.

  • 6

    Whisk the remaining olive oil with lemon juice and pour over the salad, tossing gently to combine.