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: 3.2 ounces Chicken Breast; 1/4 cup Dry Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 2 teaspoons Olive Oil; 1 tablespoon Feta Cheese; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano

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 tossed with fluffy quinoa and oven-roasted vegetables, finished with a squeeze of lemon and salty feta.

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NUTRITION

Protein

30g

Fat

16.7g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast

1/4 cup Dry Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Feta Cheese

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the chopped zucchini and red bell peppers with one teaspoon of olive oil and a pinch of salt on a baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly browned.
4
While vegetables roast, rinse the quinoa under cold water and cook in a small pot with half a cup of water until all liquid is absorbed.
5
Season the chicken breast with dried oregano and grill over medium-high heat for about 5 to 6 minutes per side until fully cooked.
6
Slice the grilled chicken into bite-sized strips.
7
In a large bowl, whisk together the remaining teaspoon of olive oil and lemon juice to create a light dressing.
8
Add the cooked quinoa, roasted vegetables, and sliced chicken to the bowl and toss well to coat.
9
Top the salad with crumbled feta cheese before serving.