Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.75 oz Grilled Chicken Breast; ½ cup Cooked Quinoa; 1 cup Mixed Salad Greens; ½ cup Sliced Cucumber; ½ medium Red Bell Pepper; 2 tsp Extra Virgin Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a refreshing, protein-packed lunch featuring tender grilled chicken atop a bed of fluffy quinoa and crisp mixed vegetables. This vibrant salad delights with the crunch of fresh cucumber and red bell pepper, balanced by a light olive oil dressing that complements the natural flavors and textures.

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NUTRITION

Protein

37.7g

Fat

14.6g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Grilled Chicken Breast

½ cup Cooked Quinoa

1 cup Mixed Salad Greens

½ cup Sliced Cucumber

½ medium Red Bell Pepper

2 tsp Extra Virgin Olive Oil

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and any herbs of your choice.
3
Grill the chicken for about 5-6 minutes on each side or until fully cooked and the internal temperature reaches 165°F. Allow it to rest before slicing.
4
In a bowl, combine the cooked quinoa, mixed salad greens, sliced cucumber, and red bell pepper.
5
Drizzle the olive oil over the salad and toss gently to evenly coat the ingredients.
6
Slice the grilled chicken and arrange on top of the salad.
7
Serve immediately and enjoy your nutritious and crunchy lunch.