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: 3.5 oz Chicken Breast; 2/3 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Pepper; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley; 2 tbsp Diced Apple

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 quinoa tossed with roasted zucchini and peppers, finished with crisp diced apples and a bright lemon-herb vinaigrette.

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NUTRITION

Protein

30.1g

Fat

14.4g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/2 cup Diced Red Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

2 tbsp Diced Apple

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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 bell peppers with half of the olive oil and a pinch of sea salt.
3
Roast the vegetables for 15-20 minutes until tender and slightly caramelized.
4
Season the chicken breast with salt and pepper, then grill over medium-high heat until cooked through.
5
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced grilled chicken, and diced apple.
6
Whisk together the remaining olive oil, lemon juice, and chopped parsley to create the dressing.
7
Drizzle the dressing over the salad and toss gently to combine before serving.