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: 95g Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Chopped Zucchini; 1/2 cup Chopped Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 2 cups Baby Spinach; 30g Fresh Avocado; 1 tbsp 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 quinoa tossed with roasted zucchini and peppers over fresh spinach, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

29.1g

Fat

18.3g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

95g Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/2 cup Chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

2 cups Baby Spinach

30g Fresh Avocado

1 tbsp 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 chopped zucchini and red bell peppers with one teaspoon 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
Season the chicken breast with your favorite herbs and grill over medium heat until the internal temperature reaches 165°F.
5
Whisk the remaining olive oil with fresh lemon juice in a large mixing bowl to create a light dressing.
6
Combine the baby spinach, cooked quinoa, roasted vegetables, and sliced chicken in the bowl.
7
Gently toss the salad to coat with the dressing and top with fresh avocado slices before serving.