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: 3.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Dried Oregano

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

Grilling chicken and roasting vegetables to toss with fluffy quinoa, all finished with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

28.8g

Fat

13.7g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup cooked Quinoa

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped zucchini and red bell peppers with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
5
While the chicken rests, whisk together the remaining teaspoon of olive oil and the lemon juice in a large mixing bowl.
6
Add the cooked quinoa, roasted vegetables, and sliced grilled chicken to the bowl.
7
Toss all ingredients together until evenly coated with the dressing and serve immediately.