YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Vegetables
Grilled chicken and fluffy quinoa tossed with roasted zucchini and peppers, finished with a bright lemon-herb dressing and a sprinkle of toasted pine nuts.
INGREDIENTS
5.3 oz Chicken Breast
0.54 cup Cooked Quinoa
0.5 cup Sliced Zucchini
0.4 cup Diced Red Bell Pepper
1.5 tsp Olive Oil
0.5 tbsp Pine Nuts
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and a grill or grill pan to medium-high heat.
Toss the sliced zucchini and red bell peppers with a half teaspoon of olive oil and a pinch of salt, then roast on a sheet pan for 15 minutes until tender.
Season the chicken breast with salt, pepper, and dried herbs of choice, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, whisk together the remaining olive oil, lemon juice, and a pinch of salt in a large bowl.
Add the cooked quinoa and roasted vegetables to the bowl with the dressing and toss to combine.
Slice the grilled chicken into strips and place over the quinoa salad.
Top the dish with pine nuts and serve warm or at room temperature.