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.

Grilled Chicken and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Tender grilled chicken tossed with fluffy quinoa and oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette for a refreshing, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
19.8g
Fat
25.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper

  • 2

    Toss diced zucchini and red bell peppers with half the olive oil and a pinch of 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

    Cook the quinoa in water or vegetable broth according to package instructions

  • 6

    In a small bowl whisk together the remaining olive oil lemon juice and dried herbs

  • 7

    Combine the grilled chicken cooked quinoa and roasted vegetables in a large bowl

  • 8

    Drizzle with the lemon-herb vinaigrette and toss gently to coat before serving

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.

Grilled Chicken and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Vegetables

Tender grilled chicken tossed with fluffy quinoa and oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette for a refreshing, zesty bite.

NUTRITION

405kcal
Protein
19.8g
Fat
25.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper

  • 2

    Toss diced zucchini and red bell peppers with half the olive oil and a pinch of 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

    Cook the quinoa in water or vegetable broth according to package instructions

  • 6

    In a small bowl whisk together the remaining olive oil lemon juice and dried herbs

  • 7

    Combine the grilled chicken cooked quinoa and roasted vegetables in a large bowl

  • 8

    Drizzle with the lemon-herb vinaigrette and toss gently to coat before serving