Name: Grilled Chicken and Quinoa Salad with Roasted Vegetables and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 2/3 cup Cooked Quinoa; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 0.5 oz Feta Cheese; 1 tbsp Non-fat Greek Yogurt; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Salad with Roasted Vegetables and Feta

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 and Feta

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a creamy lemon-yogurt dressing and tangy crumbled feta.

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NUTRITION

Protein

39.9g

Fat

22.5g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

0.5 oz Feta Cheese

1 tbsp Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and bell peppers with a small portion of the olive oil, salt, and pepper, then roast for 20 minutes until tender.
3
Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
4
In a small jar or bowl, whisk together the Greek yogurt, lemon juice, the remaining olive oil, and a pinch of salt to create a smooth dressing.
5
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.
6
Drizzle the lemon-yogurt dressing over the mixture and toss gently to combine all the flavors.
7
Top the salad with the crumbled feta cheese for a salty finish and serve immediately.