Name: Grilled Chicken Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 1 tablespoon Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tablespoon Lemon Juice; 1 teaspoon Pumpkin Seeds

Grilled Chicken Salad with Quinoa and 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 Salad with Quinoa and Roasted Vegetables

Grilled chicken and quinoa tossed with roasted zucchini and peppers, finished with a lemon-herb vinaigrette and the crunch of toasted pepitas.

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NUTRITION

Protein

32.9g

Fat

21.3g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Lemon Juice

1 teaspoon Pumpkin Seeds

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with half of the olive oil and roast until tender and slightly browned.
3
Season the chicken breast with sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165°F.
4
In a large bowl, combine the mixed greens and cooked quinoa with the roasted vegetables.
5
Whisk the remaining olive oil with fresh lemon juice and drizzle over the salad mixture.
6
Slice the grilled chicken and place it on top of the salad, finishing the dish with a sprinkle of toasted pepitas.