Crunchy Mediterranean Quinoa Salad with Grilled Chicken

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

Crunchy Mediterranean Quinoa Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crunchy Mediterranean Quinoa Salad with Grilled Chicken

Enjoy a vibrant Mediterranean dish featuring perfectly grilled chicken paired with nutty quinoa and crisp, fresh vegetables. This salad is tossed with zesty lemon dressing and accented by briny Kalamata olives and creamy feta, delivering a satisfying crunch in every bite.

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NUTRITION

482kcal
Protein
45.3g
Fat
22.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1 medium Chopped Tomato

5 Kalamata Olives, sliced

1 oz Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Chopped Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions and let cool.

  • 2

    Season the chicken breast with salt and pepper; grill it until fully cooked and then slice into strips.

  • 3

    In a large bowl, combine the cooled quinoa, diced cucumber, chopped tomato, sliced olives, and chopped parsley.

  • 4

    Drizzle the mixture with lemon juice and extra virgin olive oil, mixing gently to incorporate the flavors.

  • 5

    Add the grilled chicken slices and crumble feta cheese over the top.

  • 6

    Gently toss the salad to evenly distribute all ingredients and season with additional salt and pepper if needed.

  • 7

    Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Crunchy Mediterranean Quinoa Salad with Grilled Chicken

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

Crunchy Mediterranean Quinoa Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crunchy Mediterranean Quinoa Salad with Grilled Chicken

Enjoy a vibrant Mediterranean dish featuring perfectly grilled chicken paired with nutty quinoa and crisp, fresh vegetables. This salad is tossed with zesty lemon dressing and accented by briny Kalamata olives and creamy feta, delivering a satisfying crunch in every bite.

NUTRITION

482kcal
Protein
45.3g
Fat
22.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1 medium Chopped Tomato

5 Kalamata Olives, sliced

1 oz Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Chopped Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the quinoa according to package instructions and let cool.

  • 2

    Season the chicken breast with salt and pepper; grill it until fully cooked and then slice into strips.

  • 3

    In a large bowl, combine the cooled quinoa, diced cucumber, chopped tomato, sliced olives, and chopped parsley.

  • 4

    Drizzle the mixture with lemon juice and extra virgin olive oil, mixing gently to incorporate the flavors.

  • 5

    Add the grilled chicken slices and crumble feta cheese over the top.

  • 6

    Gently toss the salad to evenly distribute all ingredients and season with additional salt and pepper if needed.

  • 7

    Serve immediately or refrigerate for 30 minutes to allow flavors to meld.