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: 1.1 ounces Chicken Breast; 0.5 cup Quinoa, cooked; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano; 1 teaspoon Pine Nuts

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

Tender grilled chicken tossed with fluffy quinoa and oven-roasted zucchini and peppers, finished with a bright lemon vinaigrette and a sprinkle of toasted pine nuts.

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NUTRITION

Protein

15.5g

Fat

26.4g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Chicken Breast

0.5 cup Quinoa, cooked

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

1 teaspoon Pine Nuts

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PREPARATION

1
Preheat oven to 400°F
2
Toss diced zucchini and bell peppers with 0.5 tablespoon olive oil and a pinch of salt
3
Roast vegetables for 15-20 minutes until tender and slightly browned
4
Season chicken breast with dried oregano and grill until cooked through, then slice into thin strips
5
In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken
6
Whisk the remaining 1 tablespoon olive oil with lemon juice and pour over the salad
7
Top with toasted pine nuts before serving