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: 1.25 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 1.5 tbsp Extra Virgin Olive Oil; 0.5 tbsp Pumpkin Seeds; 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

Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and crunchy toasted pepitas.

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NUTRITION

Protein

18g

Fat

26.3g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

0.5 tbsp Pumpkin Seeds

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 a tablespoon of olive oil and a pinch of salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
4
While vegetables roast, grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips.
5
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
6
Whisk together the remaining tablespoon of olive oil and the lemon juice to create a simple dressing.
7
Pour the dressing over the salad and toss gently to combine.
8
Top with the pumpkin seeds for a satisfying crunch and serve immediately.