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: 3 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 2 cups Baby Spinach; 2 tsp Olive Oil; 1 tbsp Pepitas; 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 breast and fluffy quinoa tossed with roasted zucchini and bell peppers over fresh spinach, finished with a zesty lemon vinaigrette and toasted pepitas.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

28.9g

Fat

17.9g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

2 cups Baby Spinach

2 tsp Olive Oil

1 tbsp Pepitas

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and chopped bell peppers with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender.
3
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6 minutes per side until the internal temperature reaches 165°F.
4
In a small jar, whisk together the remaining olive oil and lemon juice to create a simple, bright dressing.
5
Place the baby spinach in a large bowl and top with the cooked quinoa and warm roasted vegetables.
6
Slice the grilled chicken into strips and arrange them over the salad.
7
Drizzle the lemon vinaigrette over the top and garnish with the toasted pepitas for a satisfying crunch.