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 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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

Tender grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a bright squeeze of lemon and fresh, aromatic parsley.

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NUTRITION

Protein

36.8g

Fat

10.4g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 pepper with half of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 15-20 minutes until tender and slightly caramelized.
4
Season the chicken breast with black pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.
6
Whisk the remaining olive oil with the lemon juice and pour over the salad, tossing gently to coat.
7
Top with fresh chopped parsley if desired and serve warm.