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.

Grilled Chicken and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a zesty lemon dressing and a sprinkle of toasted pumpkin seeds.

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NUTRITION

340kcal
Protein
20.8g
Fat
14.6g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.6 cup Cooked Quinoa

0.5 cup Roasted Zucchini

0.5 cup Roasted Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Toasted Pumpkin Seeds

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced zucchini and red bell peppers with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly browned.

  • 4

    While vegetables roast, season the chicken breast with salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 6

    In a medium mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

  • 7

    Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.

  • 8

    Drizzle the dressing over the salad, toss gently to combine, and garnish with toasted pumpkin seeds.

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.

Grilled Chicken and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a zesty lemon dressing and a sprinkle of toasted pumpkin seeds.

NUTRITION

340kcal
Protein
20.8g
Fat
14.6g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.6 cup Cooked Quinoa

0.5 cup Roasted Zucchini

0.5 cup Roasted Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Toasted Pumpkin Seeds

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced zucchini and red bell peppers with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly browned.

  • 4

    While vegetables roast, season the chicken breast with salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 6

    In a medium mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

  • 7

    Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.

  • 8

    Drizzle the dressing over the salad, toss gently to combine, and garnish with toasted pumpkin seeds.