Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a refreshing and balanced salad featuring tender grilled chicken, fluffy quinoa, and crisp garden vegetables, all tossed in a bright and zesty lemon vinaigrette. This dish is a light and satisfying way to refuel during the day.

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NUTRITION

359kcal
Protein
17.2g
Fat
22.9g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (42g)

1/3 cup Cooked Quinoa (60g)

1 cup Arugula (20g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup sliced Cucumber (30g)

1/4 cup chopped Red Bell Pepper (30g)

1.5 tbsp Olive Oil (22.5g)

1 tbsp Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes per side until cooked through. Let it rest for a few minutes and then slice into strips.

  • 4

    In a large bowl, combine the cooked quinoa, arugula, cherry tomatoes, cucumber, and red bell pepper.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette. Season with a pinch of salt and freshly ground pepper.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to combine.

  • 7

    Top the salad with the sliced grilled chicken and serve immediately.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a refreshing and balanced salad featuring tender grilled chicken, fluffy quinoa, and crisp garden vegetables, all tossed in a bright and zesty lemon vinaigrette. This dish is a light and satisfying way to refuel during the day.

NUTRITION

359kcal
Protein
17.2g
Fat
22.9g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (42g)

1/3 cup Cooked Quinoa (60g)

1 cup Arugula (20g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup sliced Cucumber (30g)

1/4 cup chopped Red Bell Pepper (30g)

1.5 tbsp Olive Oil (22.5g)

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes per side until cooked through. Let it rest for a few minutes and then slice into strips.

  • 4

    In a large bowl, combine the cooked quinoa, arugula, cherry tomatoes, cucumber, and red bell pepper.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette. Season with a pinch of salt and freshly ground pepper.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to combine.

  • 7

    Top the salad with the sliced grilled chicken and serve immediately.