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: 0.8 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Chopped Zucchini; 0.25 cup Chopped Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 small Almond Flour Cookie

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

Grilled chicken and fluffy quinoa tossed with roasted zucchini and bell peppers, finished with a bright lemon dressing and a chewy almond flour cookie.

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NUTRITION

Protein

14.2g

Fat

17.7g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

0.8 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Chopped Zucchini

0.25 cup Chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 small Almond Flour Cookie

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PREPARATION

1
Preheat the oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell peppers with one teaspoon of olive oil and a pinch of sea salt.
3
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with salt and pepper then grill over medium-high heat until fully cooked through.
5
In a medium mixing bowl combine the cooked quinoa with the roasted vegetables and sliced grilled chicken.
6
Whisk together the remaining teaspoon of olive oil and the fresh lemon juice then drizzle over the salad and toss gently to combine.
7
Serve the salad at room temperature with the almond flour cookie on the side as a clean-eating treat.