YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Vegetables
Grilled chicken and quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and a hint of smoky charred edges.
INGREDIENTS
3 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup Diced Zucchini
0.5 cup Diced Red Bell Pepper
2 tablespoons Diced Red Onion
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced zucchini, red bell pepper, and red onion with half of the olive oil and the dried oregano.
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
While vegetables roast, grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then slice into strips.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.
Whisk together the remaining olive oil and lemon juice, then drizzle over the salad and toss well to combine before serving.