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: 3.2 ounces Chicken Breast; 0.75 cup cooked Quinoa; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 0.25 cup chopped Red Onion; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

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 tossed with fluffy quinoa and oven-roasted zucchini and peppers, finished with a bright lemon-herb dressing and a sprinkle of toasted pine nuts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.6g

Fat

19.1g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast

0.75 cup cooked Quinoa

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the chopped zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, season the chicken breast with dried oregano and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
Let the chicken rest for 5 minutes before slicing into bite-sized strips.
6
In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.
7
Add the cooked quinoa, roasted vegetables, and sliced chicken to the bowl.
8
Toss everything together until well-coated and serve warm or at room temperature.