Name: High-Protein Quinoa and Six-Bean Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup 6-bean blend; 0.25 cup Cooked quinoa; 0.5 cup Carrots; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 2 whole Radishes; 1 whole Spring onion; 0.5 whole Red pepper; 1 tbsp Lemon juice; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

High-Protein Quinoa and Six-Bean Roasted Vegetable Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Quinoa and Six-Bean Roasted Vegetable Salad

Tender grilled chicken and a hearty six-bean blend tossed with fluffy quinoa and vibrant roasted carrots for a crisp, refreshing crunch.

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NUTRITION

Protein

36.3g

Fat

6.2g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup 6-bean blend

0.25 cup Cooked quinoa

0.5 cup Carrots

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 whole Radishes

1 whole Spring onion

0.5 whole Red pepper

1 tbsp Lemon juice

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F.
2
Toss sliced carrots and red pepper with a drizzle of oil and roast until tender.
3
Grill chicken breast until cooked through, then dice into bite-sized pieces.
4
In a large bowl, combine cooked quinoa, 6-bean blend, and roasted vegetables.
5
Fold in halved cherry tomatoes, sliced cucumber, radishes, and spring onions.
6
Whisk lemon juice, salt, and pepper, then pour over the salad and toss well.