Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Vegetables

Enjoy a vibrant and nutrient-packed lunch featuring tender grilled chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. Bright red bell pepper, juicy tomatoes, cool cucumber, and fresh spinach combine with a zesty lemon-olive oil dressing for a refreshing, satisfying salad.

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NUTRITION

490kcal
Protein
45.8g
Fat
21.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Tomatoes

1/2 cup Sliced Cucumber

1/2 cup Diced Red Bell Pepper

1 cup Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Set aside and let rest.

  • 4

    In a large bowl, combine cooked quinoa, diced tomatoes, sliced cucumber, diced red bell pepper, and fresh spinach.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 6

    Slice the grilled chicken into strips and add it to the vegetable and quinoa mix.

  • 7

    Drizzle the dressing over the salad and gently toss to combine all ingredients.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful lunch.

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Vegetables

Enjoy a vibrant and nutrient-packed lunch featuring tender grilled chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. Bright red bell pepper, juicy tomatoes, cool cucumber, and fresh spinach combine with a zesty lemon-olive oil dressing for a refreshing, satisfying salad.

NUTRITION

490kcal
Protein
45.8g
Fat
21.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Tomatoes

1/2 cup Sliced Cucumber

1/2 cup Diced Red Bell Pepper

1 cup Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Set aside and let rest.

  • 4

    In a large bowl, combine cooked quinoa, diced tomatoes, sliced cucumber, diced red bell pepper, and fresh spinach.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 6

    Slice the grilled chicken into strips and add it to the vegetable and quinoa mix.

  • 7

    Drizzle the dressing over the salad and gently toss to combine all ingredients.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful lunch.