Name: Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.6 cup Cooked Quinoa; 0.5 cup Red Bell Pepper, diced; 0.5 cup Zucchini, sliced; 2 cups Baby Spinach; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano

Grilled Chicken Breast 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 Breast Salad with Quinoa and Roasted Vegetables

Grilled chicken breast and fluffy quinoa tossed with oven-roasted bell peppers and zucchini over fresh greens, finished with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

43.9g

Fat

13.3g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.6 cup Cooked Quinoa

0.5 cup Red Bell Pepper, diced

0.5 cup Zucchini, sliced

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced bell peppers and zucchini with half of the olive oil and the dried oregano on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized on the edges.
4
While vegetables roast, season the chicken breast with a pinch of salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
6
In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.
7
Add the baby spinach, cooked quinoa, and roasted vegetables to the bowl and toss thoroughly to combine.
8
Transfer the salad to a plate and top with the sliced grilled chicken.