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: 1.5 oz grilled Chicken Breast; 1/3 cup cooked Quinoa; 1/4 cup chopped Cucumber; 1/4 cup chopped Red Bell Pepper; 1/4 cup chopped Carrot; 1 cup Baby Spinach; 1 tsp Extra Virgin Olive Oil; 1/4 of an Avocado; 1 tbsp Lemon Juice; Salt & Pepper to taste

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

A refreshing, light salad featuring tender grilled chicken, nutty quinoa, crisp crunchy vegetables, and a touch of creamy avocado, all tossed in a zesty olive oil and lemon dressing. Perfectly balanced for a satisfying lunch that's both energizing and delicious.

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NUTRITION

Protein

17g

Fat

14.1g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled Chicken Breast

1/3 cup cooked Quinoa

1/4 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Carrot

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 of an Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over medium heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for about 4-5 minutes per side until fully cooked. Once done, let it rest for a couple of minutes before slicing into thin strips.
4
In a large bowl, combine the chopped cucumber, red bell pepper, carrot, and baby spinach.
5
Add the cooked quinoa to the bowl.
6
Gently fold in the sliced grilled chicken.
7
In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper.
8
Drizzle the dressing over the salad, and toss to combine.
9
Top the salad with diced avocado just before serving.