Name: Grilled Chicken and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Quinoa; 1.1 ounces Grilled Chicken Breast; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 2 tablespoons Extra Virgin Olive Oil; 0.25 Avocado; 1 tablespoon Balsamic Vinegar; 0.5 teaspoon Dried Oregano

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of balsamic and creamy avocado.

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NUTRITION

Protein

16.4g

Fat

37.6g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

1.1 ounces Grilled Chicken Breast

0.5 cup Zucchini

0.5 cup Red Bell Pepper

2 tablespoons Extra Virgin Olive Oil

0.25 Avocado

1 tablespoon Balsamic Vinegar

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F
2
Toss the diced zucchini and red bell peppers with one tablespoon of olive oil and the dried oregano on a baking sheet
3
Roast the vegetables for 20 minutes until they are tender and slightly browned
4
Grill the chicken breast until it reaches an internal temperature of 165°F then slice it into a 1.1 ounce portion
5
In a large mixing bowl combine the cooked quinoa with the roasted vegetables and the sliced chicken
6
Whisk the remaining tablespoon of olive oil with the balsamic vinegar to create a simple dressing
7
Top the salad with fresh avocado slices and drizzle the balsamic vinaigrette over the top before serving