Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast (Grilled) (approx. 100g); 1/4 cup Cooked Quinoa (approx. 43g); 1/2 cup Diced Cucumber (approx. 52g); 1/2 cup Diced Red Bell Pepper (approx. 45g); 1/2 cup Shredded Carrot (approx. 61g); 1/4 Avocado (approx. 50g)

Grilled Chicken and Quinoa Salad with Crunchy 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 Crunchy Vegetables

A refreshing, protein-packed salad featuring smoky grilled chicken, fluffy quinoa, and a vibrant medley of crunchy vegetables topped with creamy avocado. This balanced meal is perfect for lunchtime energy without weighing you down.

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NUTRITION

Protein

35.3g

Fat

12.3g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (Grilled) (approx. 100g)

1/4 cup Cooked Quinoa (approx. 43g)

1/2 cup Diced Cucumber (approx. 52g)

1/2 cup Diced Red Bell Pepper (approx. 45g)

1/2 cup Shredded Carrot (approx. 61g)

1/4 Avocado (approx. 50g)

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
3
Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Allow it to rest before slicing.
4
In a bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and shredded carrot.
5
Dice the avocado and gently fold it into the salad.
6
Slice the grilled chicken into strips and add on top of the salad.
7
Toss the salad lightly to distribute the flavors evenly and serve immediately.