Name: Grilled Chicken Breast and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Red Bell Pepper; 1/2 cup Diced Cucumber; 1 Small Shredded Carrot; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Breast 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 Breast and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant, nutrient-packed salad featuring juicy grilled chicken breast paired with fluffy quinoa and a medley of crunchy vegetables. Finished with a drizzle of olive oil and a splash of lemon, this dish is both refreshing and satisfying.

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NUTRITION

Protein

40.5g

Fat

10.6g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Cucumber

1 Small Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your grill to medium-high heat and lightly oil the grates.
2
Season the chicken breast with salt, pepper, and your preferred herbs.
3
Grill the chicken for 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing into strips.
4
In the meantime, prepare the quinoa according to package instructions and allow it to cool slightly.
5
In a large bowl, combine the diced red bell pepper, diced cucumber, and shredded carrot.
6
Add the cooked quinoa to the vegetable mix and gently toss.
7
Drizzle the olive oil and lemon juice over the mixture, and season with a pinch of salt and pepper to taste.
8
Top the salad with the sliced grilled chicken and toss lightly to combine all flavors.
9
Serve immediately and enjoy your nutritious, balanced lunch.