YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Vegetables
Grilled chicken and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, finished with a bright squeeze of lemon and fragrant oregano.
INGREDIENTS
1 ounce Cooked Chicken Breast
0.8 cup Cooked Quinoa
0.5 cup Roasted Zucchini
0.5 cup Roasted Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped zucchini and red bell peppers with one teaspoon of olive oil and the dried oregano.
Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly browned.
While vegetables roast, grill or pan-sear a chicken breast until the internal temperature reaches 165°F, then slice to measure a 1-ounce portion.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
Whisk together the remaining teaspoon of olive oil and the fresh lemon juice with a pinch of salt and pepper.
Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated before serving.