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 a light serving of grilled chicken breast nestled atop a bed of mixed greens, quinoa, and an assortment of crunchy vegetables. Dressed with a zesty olive oil and lemon dressing with a touch of creamy avocado, this meal offers a burst of flavors and textures, perfect for a satisfying lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
12.8g
Fat
31.2g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 oz grilled Chicken Breast (28g)

1/4 cup cooked Quinoa (43g)

1 cup Mixed Salad Greens (40g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup diced Cucumber (26g)

1/4 cup halved Cherry Tomatoes (40g)

1/4 medium Avocado, diced (50g)

5 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 3-4 minutes on each side until fully cooked and nicely marked. Let it rest briefly, then slice into thin strips.

  • 4

    In a large bowl, toss together the mixed salad greens, diced red bell pepper, cucumber, and halved cherry tomatoes.

  • 5

    Add the cooked quinoa to the vegetable mix.

  • 6

    Gently fold in the diced avocado.

  • 7

    Drizzle the olive oil over the salad and add a squeeze of fresh lemon juice if desired for extra brightness.

  • 8

    Top the salad with the sliced grilled chicken, gently toss to combine, 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 a light serving of grilled chicken breast nestled atop a bed of mixed greens, quinoa, and an assortment of crunchy vegetables. Dressed with a zesty olive oil and lemon dressing with a touch of creamy avocado, this meal offers a burst of flavors and textures, perfect for a satisfying lunch.

NUTRITION

398kcal
Protein
12.8g
Fat
31.2g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 oz grilled Chicken Breast (28g)

1/4 cup cooked Quinoa (43g)

1 cup Mixed Salad Greens (40g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup diced Cucumber (26g)

1/4 cup halved Cherry Tomatoes (40g)

1/4 medium Avocado, diced (50g)

5 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 3-4 minutes on each side until fully cooked and nicely marked. Let it rest briefly, then slice into thin strips.

  • 4

    In a large bowl, toss together the mixed salad greens, diced red bell pepper, cucumber, and halved cherry tomatoes.

  • 5

    Add the cooked quinoa to the vegetable mix.

  • 6

    Gently fold in the diced avocado.

  • 7

    Drizzle the olive oil over the salad and add a squeeze of fresh lemon juice if desired for extra brightness.

  • 8

    Top the salad with the sliced grilled chicken, gently toss to combine, and serve immediately.