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: 4 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1 cup chopped Zucchini; 0.5 cup sliced Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 2 cups Mixed Greens; 0.25 medium Avocado

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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon vinaigrette and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.1g

Fat

32.5g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup chopped Zucchini

0.5 cup sliced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

2 cups Mixed Greens

0.25 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss zucchini and bell peppers with half the olive oil and roast for 20 minutes.
3
Season chicken breast with salt and pepper then grill over medium-high heat for 6-7 minutes per side.
4
Combine the remaining olive oil with lemon juice to create a simple dressing.
5
In a large bowl, layer the mixed greens, cooked quinoa, and roasted vegetables.
6
Slice the grilled chicken and place it on top of the salad.
7
Garnish with fresh avocado slices and drizzle with the lemon dressing.