Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a light yet satisfying salad featuring delicately grilled chicken paired with fluffy quinoa and crisp garden veggies, all tossed in a refreshing lemon vinaigrette. This meal is perfectly balanced to give you a bright, zesty flavor in every bite.

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NUTRITION

265kcal
Protein
13.5g
Fat
12.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

20 grams Chicken Breast

1/2 cup Cooked Quinoa (approx. 90g)

2 cups Arugula

5 Cherry Tomatoes

1/2 cup Sliced Cucumber

0.25 ounce Feta Cheese

1.75 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for 2-3 minutes per side or until cooked through, then let it rest and slice thinly.

  • 3

    In a large bowl, combine the cooked quinoa, arugula, halved cherry tomatoes, and sliced cucumber.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to make the vinaigrette.

  • 5

    Drizzle the lemon vinaigrette over the salad, add the grilled chicken slices and crumble the feta cheese on top.

  • 6

    Toss gently to combine and serve immediately.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a light yet satisfying salad featuring delicately grilled chicken paired with fluffy quinoa and crisp garden veggies, all tossed in a refreshing lemon vinaigrette. This meal is perfectly balanced to give you a bright, zesty flavor in every bite.

NUTRITION

265kcal
Protein
13.5g
Fat
12.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

20 grams Chicken Breast

1/2 cup Cooked Quinoa (approx. 90g)

2 cups Arugula

5 Cherry Tomatoes

1/2 cup Sliced Cucumber

0.25 ounce Feta Cheese

1.75 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for 2-3 minutes per side or until cooked through, then let it rest and slice thinly.

  • 3

    In a large bowl, combine the cooked quinoa, arugula, halved cherry tomatoes, and sliced cucumber.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to make the vinaigrette.

  • 5

    Drizzle the lemon vinaigrette over the salad, add the grilled chicken slices and crumble the feta cheese on top.

  • 6

    Toss gently to combine and serve immediately.