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: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/4 cup Sliced Cucumber; 1/4 cup Diced Red Bell Pepper; 1/4 cup Shredded Carrot; 1/8 Avocado, diced; 1 tsp Olive Oil; 1 tsp Lemon Juice; Salt and 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

Savor the refreshing crunch of diced vegetables paired with flaky grilled chicken and nutty quinoa. This vibrant salad is elevated with a zesty lemon-olive oil dressing and a hint of avocado creaminess, offering a balanced, nutrient-packed meal perfect for a light yet satisfying lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.2g

Fat

13.4g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Sliced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrot

1/8 Avocado, diced

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the grill to medium-high heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for about 6-7 minutes per side, or until fully cooked. Let it rest before slicing.
4
In a bowl, combine the cooked quinoa, sliced cucumber, diced red bell pepper, shredded carrot, and diced avocado.
5
Prepare the dressing by whisking together olive oil, lemon juice, and a pinch of salt and pepper.
6
Slice the grilled chicken and add it to the vegetable and quinoa mixture.
7
Drizzle the dressing over the salad and toss gently to combine all ingredients.
8
Serve immediately and enjoy this crunchy, flavorful salad.