Name: Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 3/4 cup cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 2 cups Mixed Baby Greens; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast 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 Breast Salad with Quinoa and Roasted Vegetables

Tender grilled chicken and roasted vegetables served over a bed of fluffy quinoa, finished with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

34.6g

Fat

18.1g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

2 cups Mixed Baby Greens

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and a grill or grill pan to medium-high heat.
2
Toss the sliced zucchini and red bell pepper with half of the olive oil, salt, and pepper, then roast on a sheet pan for 15-20 minutes until tender.
3
Season the chicken breast with salt, pepper, and dried oregano, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken and vegetables cook, prepare the quinoa according to package instructions or fluff pre-cooked quinoa.
5
In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple vinaigrette.
6
Place the mixed baby greens in a large bowl and top with the fluffy quinoa, roasted vegetables, and sliced grilled chicken.
7
Drizzle the zesty lemon-herb vinaigrette over the salad and serve immediately.