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: 3.5 ounces Chicken Breast; 1 cup cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1/4 cup chopped Red Onion; 1.5 tablespoons Extra Virgin Olive Oil; 1/2 medium Avocado; 1 tablespoon Lemon Juice; 1 tablespoon Sliced Almonds

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 fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon vinaigrette and creamy avocado.

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NUTRITION

Protein

36.2g

Fat

42g

Carbs

58.9g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1.5 tablespoons Extra Virgin Olive Oil

1/2 medium Avocado

1 tablespoon Lemon Juice

1 tablespoon Sliced Almonds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the zucchini, bell pepper, and red onion with half a tablespoon of olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer and roast for 20 minutes until they are tender and slightly charred.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until cooked through.
5
In a large mixing bowl, combine the cooked quinoa with the roasted vegetables and the remaining olive oil and lemon juice.
6
Slice the grilled chicken into strips and fold them into the salad along with the toasted almonds.
7
Divide the salad into bowls and top with fresh avocado slices for a rich, creamy finish.