Grilled Chicken Thigh Salad with Mixed Greens and Quinoa

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

Grilled Chicken Thigh Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Mixed Greens and Quinoa

Enjoy a refreshing and satisfying salad featuring succulent grilled chicken thigh paired with nutrient-rich quinoa, crisp mixed greens, creamy avocado, and a perfectly boiled egg. Finished with a zesty olive oil and lemon dressing, this salad strikes a delightful balance of flavors and textures, making it a wholesome meal ideal for midday refueling.

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NUTRITION

584kcal
Protein
45.1g
Fat
34g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

1 large Hard-Boiled Egg

0.75 cup Cooked Quinoa

2 cups Mixed Salad Greens

0.25 medium Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken thigh with salt and pepper. Grill for about 6-7 minutes per side until thoroughly cooked and juices run clear. Allow to rest before slicing.

  • 3

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Peel the hard-boiled egg and slice it into quarters.

  • 5

    In a large bowl, combine mixed salad greens, quinoa, sliced avocado, and egg pieces.

  • 6

    Slice the grilled chicken thigh into strips and add to the salad.

  • 7

    Drizzle olive oil and lemon juice over the salad; toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy a balanced meal that meets your nutrition goals.

Grilled Chicken Thigh Salad with Mixed Greens and Quinoa

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

Grilled Chicken Thigh Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Mixed Greens and Quinoa

Enjoy a refreshing and satisfying salad featuring succulent grilled chicken thigh paired with nutrient-rich quinoa, crisp mixed greens, creamy avocado, and a perfectly boiled egg. Finished with a zesty olive oil and lemon dressing, this salad strikes a delightful balance of flavors and textures, making it a wholesome meal ideal for midday refueling.

NUTRITION

584kcal
Protein
45.1g
Fat
34g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

1 large Hard-Boiled Egg

0.75 cup Cooked Quinoa

2 cups Mixed Salad Greens

0.25 medium Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken thigh with salt and pepper. Grill for about 6-7 minutes per side until thoroughly cooked and juices run clear. Allow to rest before slicing.

  • 3

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Peel the hard-boiled egg and slice it into quarters.

  • 5

    In a large bowl, combine mixed salad greens, quinoa, sliced avocado, and egg pieces.

  • 6

    Slice the grilled chicken thigh into strips and add to the salad.

  • 7

    Drizzle olive oil and lemon juice over the salad; toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy a balanced meal that meets your nutrition goals.