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: 0.75 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 1 tbsp Extra Virgin Olive Oil; 1 oz Sliced Avocado; 1 cup Fresh Arugula; 1 tbsp 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 and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon vinaigrette and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

13.8g

Fat

20.8g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 oz Sliced Avocado

1 cup Fresh Arugula

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell peppers with one teaspoon of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 20 minutes until tender and slightly charred.
4
While the vegetables roast, grill the chicken breast over medium-high heat until the internal temperature reaches 165°F.
5
Let the chicken rest for 5 minutes before slicing into thin strips.
6
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and fresh arugula.
7
Whisk the remaining olive oil with the lemon juice and drizzle over the salad, tossing gently to coat.
8
Divide the salad into bowls and top with the grilled chicken strips and fresh avocado slices.