Name: Grilled Chicken Salad with Quinoa and 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 chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 0.25 medium Avocado; 1 tablespoon Lemon Juice; 1 tablespoon Balsamic Vinegar

Grilled Chicken 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 Salad with Quinoa and Roasted Vegetables

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers over fresh spinach, finished with a zesty lemon vinaigrette and creamy avocado.

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NUTRITION

Protein

31g

Fat

25.7g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

0.25 medium Avocado

1 tablespoon Lemon Juice

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell peppers with a tiny drizzle of olive oil and roast for 15-20 minutes until tender.
3
Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
4
In a large mixing bowl, whisk together the olive oil, lemon juice, and balsamic vinegar to create a light dressing.
5
Add the baby spinach, cooked quinoa, and roasted vegetables to the bowl and toss gently to combine with the dressing.
6
Slice the grilled chicken into strips and arrange them over the salad.
7
Top the dish with fresh avocado slices and serve immediately.