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; 0.75 cup Cooked Quinoa; 0.5 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Pumpkin Seeds

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 and fluffy quinoa tossed with roasted zucchini and bell peppers, finished with a lemon-herb vinaigrette and a sprinkle of toasted pumpkin seeds.

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NUTRITION

Protein

31.2g

Fat

16.1g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Pumpkin Seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell peppers with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender.
3
Season the chicken breast with your favorite dried herbs and grill over medium-high heat for about 6 minutes per side until fully cooked.
4
In a large mixing bowl, combine the cooked quinoa with the roasted vegetables and the remaining teaspoon of olive oil and lemon juice.
5
Slice the grilled chicken into strips and place them over the quinoa and vegetable mixture.
6
Finish the dish by sprinkling the toasted pumpkin seeds over the top for a satisfying crunch.