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

Savor the refreshing crunch of brightly colored vegetables mixed with tender, grilled chicken and nutty quinoa tossed in a zesty lemon and olive oil dressing. This vibrant salad delivers a delightful balance of textures and flavors perfect for a light yet satisfying lunch.

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NUTRITION

359kcal
Protein
18.9g
Fat
19.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (cooked, grilled)

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

1/4 medium Avocado

2.5 tsp Olive Oil

1 tsp Lemon Juice

Salt & 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 for about 3-4 minutes per side until fully cooked, then slice into strips.

  • 3

    Cook quinoa according to package instructions and allow it to cool.

  • 4

    In a large bowl, combine the mixed greens, diced cucumber, red bell pepper, shredded carrots, and avocado chunks.

  • 5

    Add the cooled quinoa and grilled chicken strips to the bowl.

  • 6

    Drizzle olive oil and lemon juice over the salad and gently toss to combine all ingredients evenly.

  • 7

    Season with additional salt and pepper to taste, and serve immediately.

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

Savor the refreshing crunch of brightly colored vegetables mixed with tender, grilled chicken and nutty quinoa tossed in a zesty lemon and olive oil dressing. This vibrant salad delivers a delightful balance of textures and flavors perfect for a light yet satisfying lunch.

NUTRITION

359kcal
Protein
18.9g
Fat
19.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast (cooked, grilled)

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

1/4 medium Avocado

2.5 tsp Olive Oil

1 tsp Lemon Juice

Salt & 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 for about 3-4 minutes per side until fully cooked, then slice into strips.

  • 3

    Cook quinoa according to package instructions and allow it to cool.

  • 4

    In a large bowl, combine the mixed greens, diced cucumber, red bell pepper, shredded carrots, and avocado chunks.

  • 5

    Add the cooled quinoa and grilled chicken strips to the bowl.

  • 6

    Drizzle olive oil and lemon juice over the salad and gently toss to combine all ingredients evenly.

  • 7

    Season with additional salt and pepper to taste, and serve immediately.