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.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a refreshing, light salad featuring tender grilled chicken paired with nutty quinoa and an array of crunchy vegetables. Bright cherry tomatoes, crisp cucumbers, and sweet red bell peppers come together on a bed of mixed greens, all lightly dressed with lemon and olive oil for a zesty finish.

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NUTRITION

310kcal
Protein
23.4g
Fat
11g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 cup Mixed Greens

1.5 tsp Olive Oil

1 Tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side until it is cooked through and has nice grill marks.

  • 3

    While the chicken is grilling, prepare the salad base. In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, diced red bell pepper, and mixed greens.

  • 4

    In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper to create a light dressing.

  • 5

    Slice the grilled chicken into strips and add to the salad. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.

  • 6

    Serve immediately and enjoy a refreshing, nutrient-packed lunch.

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.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a refreshing, light salad featuring tender grilled chicken paired with nutty quinoa and an array of crunchy vegetables. Bright cherry tomatoes, crisp cucumbers, and sweet red bell peppers come together on a bed of mixed greens, all lightly dressed with lemon and olive oil for a zesty finish.

NUTRITION

310kcal
Protein
23.4g
Fat
11g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 cup Mixed Greens

1.5 tsp Olive Oil

1 Tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side until it is cooked through and has nice grill marks.

  • 3

    While the chicken is grilling, prepare the salad base. In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, diced red bell pepper, and mixed greens.

  • 4

    In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper to create a light dressing.

  • 5

    Slice the grilled chicken into strips and add to the salad. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.

  • 6

    Serve immediately and enjoy a refreshing, nutrient-packed lunch.