Grilled Chicken Breast Salad with Quinoa and Feta

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

Grilled Chicken Breast Salad with Quinoa and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Feta

A refreshing and balanced lunch featuring juicy grilled chicken breast paired with fluffy quinoa, crisp mixed greens, vibrant cherry tomatoes, cool cucumber, the tang of crumbled feta, and the subtle sweetness of apple slices. Finished with a sliced hard-boiled egg, this salad offers a delightful blend of textures and Mediterranean-inspired flavors that's both nutrient-dense and satisfying.

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NUTRITION

629kcal
Protein
69.3g
Fat
19.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup cooked Quinoa (93g)

1 oz Feta Cheese (28g)

1 Hard Boiled Egg (50g)

2 cups Mixed Salad Greens (85g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Cucumber Slices (52g)

1/2 medium Apple Slices (80g)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Prepare the quinoa according to package instructions if not already cooked. Allow it to cool slightly.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and apple slices.

  • 5

    Add the cooled quinoa to the salad mixture and toss gently.

  • 6

    Top the salad with the grilled chicken slices, crumbled feta cheese, and sliced hard-boiled egg.

  • 7

    Drizzle with a light vinaigrette or your preferred dressing, toss once more, and serve immediately.

Grilled Chicken Breast Salad with Quinoa and Feta

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

Grilled Chicken Breast Salad with Quinoa and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Feta

A refreshing and balanced lunch featuring juicy grilled chicken breast paired with fluffy quinoa, crisp mixed greens, vibrant cherry tomatoes, cool cucumber, the tang of crumbled feta, and the subtle sweetness of apple slices. Finished with a sliced hard-boiled egg, this salad offers a delightful blend of textures and Mediterranean-inspired flavors that's both nutrient-dense and satisfying.

NUTRITION

629kcal
Protein
69.3g
Fat
19.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup cooked Quinoa (93g)

1 oz Feta Cheese (28g)

1 Hard Boiled Egg (50g)

2 cups Mixed Salad Greens (85g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Cucumber Slices (52g)

1/2 medium Apple Slices (80g)

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Prepare the quinoa according to package instructions if not already cooked. Allow it to cool slightly.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and apple slices.

  • 5

    Add the cooled quinoa to the salad mixture and toss gently.

  • 6

    Top the salad with the grilled chicken slices, crumbled feta cheese, and sliced hard-boiled egg.

  • 7

    Drizzle with a light vinaigrette or your preferred dressing, toss once more, and serve immediately.