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: 1 oz Grilled Chicken Breast; 0.75 cup Cooked Quinoa; 0.5 cup Zucchini; 0.25 cup Red Bell Pepper; 1.5 tbsp Extra Virgin Olive Oil; 0.25 Avocado; 0.5 tbsp Pumpkin Seeds; 1 tbsp Lemon Juice

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 breast and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a squeeze of lemon and buttery avocado.

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NUTRITION

Protein

18g

Fat

31.5g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Zucchini

0.25 cup Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

0.25 Avocado

0.5 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced zucchini and red bell peppers with half of the olive oil and a pinch of dried oregano, then roast on a baking sheet for 20 minutes until tender.
3
Season the chicken breast with salt and pepper, then grill over medium-high heat until cooked through and slice into thin strips.
4
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken strips.
5
Whisk the remaining olive oil with the lemon juice and drizzle the dressing over the salad, tossing gently to coat.
6
Top the salad with sliced avocado and pumpkin seeds before serving.