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: 1.2 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup chopped Zucchini; 0.25 cup chopped Red Bell Pepper; 2 tbsp chopped Red Onion; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

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 fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a bright lemon-herb vinaigrette and a touch of charred sweetness.

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NUTRITION

Protein

13.5g

Fat

16.4g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

1.2 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup chopped Zucchini

0.25 cup chopped Red Bell Pepper

2 tbsp chopped Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Preheat oven to 400°F.
2
Dice zucchini, bell pepper, and onion, then toss with half the olive oil and dried oregano.
3
Roast vegetables on a parchment-lined tray for 15-20 minutes until tender and slightly caramelized.
4
Season chicken breast with salt and pepper, then grill or pan-sear until cooked through and slice into thin strips.
5
In a large bowl, combine the cooked quinoa with the roasted vegetables and grilled chicken.
6
Whisk together the remaining olive oil and lemon juice, drizzle over the salad, and toss gently to combine.