Name: Zesty Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.25 cup quinoa; 0.5 cup water; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 tbsp olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 oz feta cheese

Zesty Quinoa Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Salad with Roasted Vegetables

Oven-roasted chicken and colorful vegetables tossed with fluffy quinoa and a zesty lemon-herb dressing for a vibrant, nutrient-dense bowl.

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NUTRITION

Protein

46.8g

Fat

17.0g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.25 cup quinoa

0.5 cup water

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 oz feta cheese

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Combine the dry quinoa with the water in a small pot, bring to a boil, then simmer covered for 15 minutes until fluffy.
3
Dice the chicken breast, red bell pepper, and zucchini into bite-sized pieces.
4
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and dried oregano.
5
Roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender.
6
In a large bowl, whisk the lemon juice with any remaining pan juices, then fold in the cooked quinoa, roasted chicken, and vegetables.
7
Sprinkle with crumbled feta cheese before serving.