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 vibrant and fresh grilled chicken and quinoa salad, featuring tender, lightly seasoned chicken paired with fluffy quinoa and a medley of crunchy red bell pepper, cucumber, shredded carrot, and mixed greens. Topped with a zesty olive oil and lemon dressing, this salad offers a refreshing balance of textures and flavors while aligning with your nutritional goals.

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NUTRITION

413kcal
Protein
33.4g
Fat
19.3g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup chopped Red Bell Pepper

1/4 cup diced Cucumber

1/4 cup shredded Carrot

1 cup Mixed Salad Greens

1 Tbsp Extra Virgin Olive Oil & Lemon Dressing

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing into strips.

  • 4

    In the meantime, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, shredded carrot, and mixed salad greens.

  • 6

    Add the grilled chicken slices on top of the salad.

  • 7

    Drizzle the extra virgin olive oil and freshly squeezed lemon dressing evenly over the salad and toss gently to coat.

  • 8

    Serve immediately and enjoy your nutritious, crunchy, and flavorful 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 vibrant and fresh grilled chicken and quinoa salad, featuring tender, lightly seasoned chicken paired with fluffy quinoa and a medley of crunchy red bell pepper, cucumber, shredded carrot, and mixed greens. Topped with a zesty olive oil and lemon dressing, this salad offers a refreshing balance of textures and flavors while aligning with your nutritional goals.

NUTRITION

413kcal
Protein
33.4g
Fat
19.3g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup chopped Red Bell Pepper

1/4 cup diced Cucumber

1/4 cup shredded Carrot

1 cup Mixed Salad Greens

1 Tbsp Extra Virgin Olive Oil & Lemon Dressing

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing into strips.

  • 4

    In the meantime, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, shredded carrot, and mixed salad greens.

  • 6

    Add the grilled chicken slices on top of the salad.

  • 7

    Drizzle the extra virgin olive oil and freshly squeezed lemon dressing evenly over the salad and toss gently to coat.

  • 8

    Serve immediately and enjoy your nutritious, crunchy, and flavorful lunch.