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

Savor a light yet satisfying lunch featuring tender grilled chicken breast paired with a fluffy quinoa base, perfectly complemented by sweet roasted vegetables and crisp mixed greens dressed in a zesty olive oil dressing. This fresh, colorful salad delivers a delightful mix of textures and flavors without overwhelming your palate.

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NUTRITION

341kcal
Protein
30.3g
Fat
15.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup cooked Quinoa

1/2 cup Mixed Roasted Vegetables

1 cup Mixed Greens

2/3 tbsp Olive Oil (used in dressing)

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/3 cup of quinoa and simmer in water until tender, about 15 minutes. Fluff with a fork.

  • 4

    Toss a mix of bell pepper and zucchini slices with a small drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 10-12 minutes until tender.

  • 5

    In a bowl, combine mixed greens, cooked quinoa, and roasted vegetables.

  • 6

    Slice the grilled chicken into strips and add to the salad.

  • 7

    Prepare a simple dressing by whisking together olive oil and lemon juice. Drizzle over the salad.

  • 8

    Toss gently to combine all ingredients and serve immediately.

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

Savor a light yet satisfying lunch featuring tender grilled chicken breast paired with a fluffy quinoa base, perfectly complemented by sweet roasted vegetables and crisp mixed greens dressed in a zesty olive oil dressing. This fresh, colorful salad delivers a delightful mix of textures and flavors without overwhelming your palate.

NUTRITION

341kcal
Protein
30.3g
Fat
15.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup cooked Quinoa

1/2 cup Mixed Roasted Vegetables

1 cup Mixed Greens

2/3 tbsp Olive Oil (used in dressing)

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/3 cup of quinoa and simmer in water until tender, about 15 minutes. Fluff with a fork.

  • 4

    Toss a mix of bell pepper and zucchini slices with a small drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 10-12 minutes until tender.

  • 5

    In a bowl, combine mixed greens, cooked quinoa, and roasted vegetables.

  • 6

    Slice the grilled chicken into strips and add to the salad.

  • 7

    Prepare a simple dressing by whisking together olive oil and lemon juice. Drizzle over the salad.

  • 8

    Toss gently to combine all ingredients and serve immediately.