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 sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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

Tender grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a creamy lemon-herb yogurt dressing.

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NUTRITION

Protein

31.9g

Fat

16.4g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

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 the sliced zucchini and red bell peppers with half of the olive oil, salt, and pepper on the prepared sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly browned.
4
Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until cooked through.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, the remaining half of the olive oil, and fresh chopped parsley to create the dressing.
6
Slice the grilled chicken into thin strips.
7
Combine the cooked quinoa, roasted vegetables, and chicken in a large mixing bowl.
8
Drizzle the creamy lemon-herb dressing over the salad and toss gently to coat before serving.