Name: Grilled Chicken Salad with Quinoa and Roasted Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Lemon Juice

Grilled Chicken Salad with Quinoa and Roasted Veggies

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 Veggies

Grilled chicken and fluffy quinoa tossed with herb-roasted zucchini and peppers, finished with a dollop of creamy lemon-Greek yogurt dressing.

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NUTRITION

Protein

35g

Fat

10.3g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and heat a grill pan over medium-high heat.
2
Toss the chopped zucchini and bell peppers with olive oil and a pinch of sea salt, then roast for 15 minutes until tender.
3
Season the chicken breast with salt and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and a teaspoon of water to create a smooth, pourable dressing.
5
Slice the grilled chicken into thin strips.
6
Place the mixed greens in a large bowl and top with the cooked quinoa, roasted vegetables, and sliced chicken.
7
Drizzle the creamy lemon dressing over the salad and toss gently before serving.