Name: Grilled Chicken Breast Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 0.25 cup chopped Red Onion; 1 tablespoon Extra Virgin Olive Oil; 2 cups Mixed Greens; 0.75 ounce Feta Cheese; 1 tablespoon Lemon Juice

Grilled Chicken Breast Salad with Quinoa and 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 Breast Salad with Quinoa and Roasted Vegetables

Grilled chicken breast and fluffy quinoa tossed with oven-roasted zucchini and peppers over mixed greens, finished with a bright lemon-herb vinaigrette and creamy feta.

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NUTRITION

Protein

39.6g

Fat

22.3g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

0.75 ounce Feta Cheese

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and prepare a grill pan or outdoor grill.
2
Toss chopped zucchini, bell peppers, and red onions with half the olive oil, salt, and pepper.
3
Roast vegetables on a sheet pan for 15-20 minutes until tender and slightly charred.
4
Season chicken breast with salt, pepper, and dried oregano, then grill for 6-7 minutes per side until cooked through.
5
In a large bowl, whisk remaining olive oil with lemon juice to create a simple dressing.
6
Add mixed greens, cooked quinoa, and roasted vegetables to the bowl and toss to coat.
7
Slice the grilled chicken and place on top of the salad, finishing with a sprinkle of crumbled feta.