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 bright, satisfying salad featuring tender, grilled chicken atop a bed of fluffy quinoa mixed with crisp cucumbers, bell peppers, and juicy cherry tomatoes, all tossed with fresh mixed greens and a vibrant olive oil dressing. This lively dish balances refreshing crunch with hearty protein, perfect for a midday energy boost.

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NUTRITION

548kcal
Protein
29.5g
Fat
27.1g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Mixed Greens

1/2 cup sliced Cucumber

1/2 cup chopped Red Bell Pepper

5 Cherry Tomatoes

1.5 tablespoons Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite grill spices.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions (if not pre-cooked) and allow it to cool slightly.

  • 5

    In a large salad bowl, combine the mixed greens, sliced cucumber, chopped red bell pepper, and cherry tomatoes.

  • 6

    Add the cooked quinoa and grilled chicken slices to the bowl.

  • 7

    Drizzle the olive oil over the salad and gently toss to combine all ingredients evenly.

  • 8

    Serve immediately and enjoy a refreshing, protein-packed lunch.

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 bright, satisfying salad featuring tender, grilled chicken atop a bed of fluffy quinoa mixed with crisp cucumbers, bell peppers, and juicy cherry tomatoes, all tossed with fresh mixed greens and a vibrant olive oil dressing. This lively dish balances refreshing crunch with hearty protein, perfect for a midday energy boost.

NUTRITION

548kcal
Protein
29.5g
Fat
27.1g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Mixed Greens

1/2 cup sliced Cucumber

1/2 cup chopped Red Bell Pepper

5 Cherry Tomatoes

1.5 tablespoons Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite grill spices.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing into strips.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions (if not pre-cooked) and allow it to cool slightly.

  • 5

    In a large salad bowl, combine the mixed greens, sliced cucumber, chopped red bell pepper, and cherry tomatoes.

  • 6

    Add the cooked quinoa and grilled chicken slices to the bowl.

  • 7

    Drizzle the olive oil over the salad and gently toss to combine all ingredients evenly.

  • 8

    Serve immediately and enjoy a refreshing, protein-packed lunch.