Grilled Chicken and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Peppers

Grilled chicken breast and fluffy quinoa tossed with smoky roasted red peppers and baby arugula in a bright lemon-garlic vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
38.1g
Fat
16.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Roasted Red Peppers

2 cups Baby Arugula

2 tsp Extra Virgin Olive Oil

1 tbsp Feta Cheese

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and a pinch of salt in a large mixing bowl.

  • 4

    Add the cooked quinoa, baby arugula, and sliced roasted red peppers to the bowl.

  • 5

    Slice the grilled chicken into thin strips and add them to the salad.

  • 6

    Toss all ingredients until well combined and top with crumbled feta for a salty finish.

Grilled Chicken and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Peppers

Grilled chicken breast and fluffy quinoa tossed with smoky roasted red peppers and baby arugula in a bright lemon-garlic vinaigrette.

NUTRITION

409kcal
Protein
38.1g
Fat
16.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Roasted Red Peppers

2 cups Baby Arugula

2 tsp Extra Virgin Olive Oil

1 tbsp Feta Cheese

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and a pinch of salt in a large mixing bowl.

  • 4

    Add the cooked quinoa, baby arugula, and sliced roasted red peppers to the bowl.

  • 5

    Slice the grilled chicken into thin strips and add them to the salad.

  • 6

    Toss all ingredients until well combined and top with crumbled feta for a salty finish.