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: 2.8 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.7 cup Diced Zucchini; 0.3 cup Diced Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 0.25 medium Avocado; 1 tablespoon 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 tossed with fluffy quinoa and oven-roasted vegetables, finished with a bright lemon-herb vinaigrette and creamy avocado.

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NUTRITION

Protein

31.5g

Fat

31.4g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.7 cup Diced Zucchini

0.3 cup Diced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

0.25 medium Avocado

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F.
2
Toss diced zucchini and bell peppers with 0.5 tablespoon olive oil and a pinch of salt, then roast for 20 minutes until tender.
3
Season chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
4
Cook quinoa according to package directions and set aside to cool slightly.
5
Whisk together the remaining 1 tablespoon olive oil, lemon juice, and dried oregano to create the dressing.
6
Combine the sliced grilled chicken, quinoa, and roasted vegetables in a large bowl.
7
Drizzle with the dressing and top with fresh avocado slices before serving.