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: 4 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tablespoon 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 breast served over fluffy quinoa and roasted summer vegetables, tossed in a zesty lemon herb dressing with a touch of smoky char.

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NUTRITION

Protein

32.9g

Fat

10.5g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

2 cups Mixed Greens

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 chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 15-20 minutes until tender and slightly browned.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
5
Slice the grilled chicken into strips once it has rested for a few minutes.
6
In a large bowl, layer the mixed greens and top with cooked quinoa, roasted vegetables, and grilled chicken.
7
Whisk the remaining olive oil with lemon juice and drizzle over the salad for a bright finish.