Grilled Chicken and Quinoa Salad with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Leafy Greens

A fresh and vibrant salad featuring delicately grilled chicken, fluffy quinoa, crisp leafy greens, juicy tomatoes, and cool cucumber, finished with a zesty lemon-olive oil dressing and creamy avocado. A light yet satisfying meal perfect for a midday refuel.

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NUTRITION

295kcal
Protein
17.7g
Fat
18.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Leafy Greens

1/2 cup Cherry Tomatoes (halved)

1/4 cup Cucumber (sliced)

1/4 medium Avocado

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 3-4 minutes per side, or until cooked through. Let it rest, then slice into thin strips.

  • 3

    In a large bowl, combine the mixed leafy greens, cherry tomatoes, cucumber slices, and cooked quinoa.

  • 4

    Add the sliced chicken and diced avocado to the bowl.

  • 5

    In a small bowl, mix the olive oil and lemon juice, then drizzle over the salad.

  • 6

    Toss gently to combine all the ingredients. Adjust salt and pepper to taste before serving.

Grilled Chicken and Quinoa Salad with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Leafy Greens

A fresh and vibrant salad featuring delicately grilled chicken, fluffy quinoa, crisp leafy greens, juicy tomatoes, and cool cucumber, finished with a zesty lemon-olive oil dressing and creamy avocado. A light yet satisfying meal perfect for a midday refuel.

NUTRITION

295kcal
Protein
17.7g
Fat
18.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Leafy Greens

1/2 cup Cherry Tomatoes (halved)

1/4 cup Cucumber (sliced)

1/4 medium Avocado

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 3-4 minutes per side, or until cooked through. Let it rest, then slice into thin strips.

  • 3

    In a large bowl, combine the mixed leafy greens, cherry tomatoes, cucumber slices, and cooked quinoa.

  • 4

    Add the sliced chicken and diced avocado to the bowl.

  • 5

    In a small bowl, mix the olive oil and lemon juice, then drizzle over the salad.

  • 6

    Toss gently to combine all the ingredients. Adjust salt and pepper to taste before serving.