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: 2.5 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Roasted Zucchini; 0.5 cup Roasted Red Bell Pepper; 2 tablespoons Fresh Blueberries; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 5 grams 85% Dark Chocolate

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

Grilled chicken and quinoa tossed with roasted zucchini and peppers, finished with a bright lemon vinaigrette and a square of velvety dark chocolate.

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NUTRITION

Protein

27.9g

Fat

11.6g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Roasted Zucchini

0.5 cup Roasted Red Bell Pepper

2 tablespoons Fresh Blueberries

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

5 grams 85% Dark Chocolate

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell peppers with a pinch of sea salt and roast for 15-20 minutes until tender and slightly caramelized.
3
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
4
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and the sliced grilled chicken.
5
Whisk together the olive oil and lemon juice in a small jar, then drizzle the vinaigrette over the salad and toss gently to combine.
6
Top the salad with fresh blueberries and serve with the square of dark chocolate on the side as a clean-eating treat.