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.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a fresh, vibrant salad featuring perfectly grilled chicken breast paired with protein-rich quinoa and a medley of crunchy vegetables. The dish is elevated with a light olive oil and lemon dressing, finished with a touch of avocado for creaminess, making it a satisfying and nourishing lunch.

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NUTRITION

406kcal
Protein
37.5g
Fat
14.4g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables (Cucumber, Tomato, Red Bell Pepper)

1 tsp Extra Virgin Olive Oil

1/8 Avocado

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your favorite herbs, a pinch of salt, and pepper. Grill for 6-7 minutes per side or until fully cooked.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Chop the cucumber, tomato, and red bell pepper into bite-sized pieces and place them in a mixing bowl.

  • 5

    Once grilled, slice the chicken into strips and add to the bowl with vegetables.

  • 6

    Add the cooked quinoa to the bowl and gently toss all components together.

  • 7

    Drizzle with extra virgin olive oil and squeeze fresh lemon juice if desired. Top with sliced avocado.

  • 8

    Mix everything well and serve immediately.

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.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a fresh, vibrant salad featuring perfectly grilled chicken breast paired with protein-rich quinoa and a medley of crunchy vegetables. The dish is elevated with a light olive oil and lemon dressing, finished with a touch of avocado for creaminess, making it a satisfying and nourishing lunch.

NUTRITION

406kcal
Protein
37.5g
Fat
14.4g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables (Cucumber, Tomato, Red Bell Pepper)

1 tsp Extra Virgin Olive Oil

1/8 Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your favorite herbs, a pinch of salt, and pepper. Grill for 6-7 minutes per side or until fully cooked.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Chop the cucumber, tomato, and red bell pepper into bite-sized pieces and place them in a mixing bowl.

  • 5

    Once grilled, slice the chicken into strips and add to the bowl with vegetables.

  • 6

    Add the cooked quinoa to the bowl and gently toss all components together.

  • 7

    Drizzle with extra virgin olive oil and squeeze fresh lemon juice if desired. Top with sliced avocado.

  • 8

    Mix everything well and serve immediately.