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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a bright lemon-herb vinaigrette and a touch of toasted black pepper.

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NUTRITION

230kcal
Protein
13.7g
Fat
11.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

0.33 cup Cooked Quinoa

0.25 cup Chopped Zucchini

0.25 cup Chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 cup Fresh Arugula

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss chopped zucchini and bell peppers with one teaspoon of olive oil and a pinch of salt.

  • 3

    Roast vegetables for fifteen to twenty minutes until tender and slightly caramelized.

  • 4

    Season chicken breast with salt and pepper then grill over medium-high heat until cooked through.

  • 5

    In a large bowl whisk together remaining olive oil lemon juice and fresh herbs.

  • 6

    Fold in the cooked quinoa roasted vegetables sliced chicken and arugula until well combined.

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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a bright lemon-herb vinaigrette and a touch of toasted black pepper.

NUTRITION

230kcal
Protein
13.7g
Fat
11.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

0.33 cup Cooked Quinoa

0.25 cup Chopped Zucchini

0.25 cup Chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 cup Fresh Arugula

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss chopped zucchini and bell peppers with one teaspoon of olive oil and a pinch of salt.

  • 3

    Roast vegetables for fifteen to twenty minutes until tender and slightly caramelized.

  • 4

    Season chicken breast with salt and pepper then grill over medium-high heat until cooked through.

  • 5

    In a large bowl whisk together remaining olive oil lemon juice and fresh herbs.

  • 6

    Fold in the cooked quinoa roasted vegetables sliced chicken and arugula until well combined.