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 light salad that balances bright citrus and smooth olive oil with tender, lightly grilled chicken, fluffy quinoa, crisp mixed greens, and a hint of creamy avocado. This vibrant dish delivers a satisfying texture and zesty flavor profile for a quick, nutrient-packed lunch.

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NUTRITION

276kcal
Protein
19g
Fat
14.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Baby Greens

1/2 cup Cherry Tomatoes

1/4 cup Cucumber Slices

1/8 Avocado

1 tablespoon Lemon Juice

1.5 teaspoons Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the 1.5 ounces of chicken breast lightly with salt and pepper (optional) and grill for about 3-4 minutes per side until fully cooked. Let rest, then slice thinly.

  • 3

    In a bowl, combine 1/3 cup of cooked quinoa with 2 cups of mixed baby greens, 1/2 cup halved cherry tomatoes, and 1/4 cup cucumber slices.

  • 4

    Dice 1/8 of an avocado and gently toss with the salad.

  • 5

    In a small bowl, whisk together 1 tablespoon lemon juice and 1.5 teaspoons olive oil to create the lemon vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and top with the sliced grilled chicken.

  • 7

    Gently toss to combine all ingredients 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 light salad that balances bright citrus and smooth olive oil with tender, lightly grilled chicken, fluffy quinoa, crisp mixed greens, and a hint of creamy avocado. This vibrant dish delivers a satisfying texture and zesty flavor profile for a quick, nutrient-packed lunch.

NUTRITION

276kcal
Protein
19g
Fat
14.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Baby Greens

1/2 cup Cherry Tomatoes

1/4 cup Cucumber Slices

1/8 Avocado

1 tablespoon Lemon Juice

1.5 teaspoons Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the 1.5 ounces of chicken breast lightly with salt and pepper (optional) and grill for about 3-4 minutes per side until fully cooked. Let rest, then slice thinly.

  • 3

    In a bowl, combine 1/3 cup of cooked quinoa with 2 cups of mixed baby greens, 1/2 cup halved cherry tomatoes, and 1/4 cup cucumber slices.

  • 4

    Dice 1/8 of an avocado and gently toss with the salad.

  • 5

    In a small bowl, whisk together 1 tablespoon lemon juice and 1.5 teaspoons olive oil to create the lemon vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and top with the sliced grilled chicken.

  • 7

    Gently toss to combine all ingredients and serve immediately.