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 a refreshing and satisfying lunch featuring tender grilled chicken lightly seasoned, fluffy quinoa, and a medley of vibrant, crunchy vegetables. Topped with a zesty lemon-olive oil dressing, this salad strikes the perfect balance between bright flavors and wholesome nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
19.1g
Fat
18.6g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1 cup Cooked Quinoa

1/2 cup Red Bell Pepper

1/2 cup Cucumber

1/2 cup shredded Carrot

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Lightly season the chicken breast with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side or until fully cooked. Allow to rest for a few minutes before slicing thinly.

  • 4

    In a bowl, combine the cooked quinoa, chopped red bell pepper, diced cucumber, and shredded carrot.

  • 5

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

  • 6

    Add the sliced chicken to the quinoa and vegetable mixture, then drizzle the dressing over the salad.

  • 7

    Toss gently to ensure an even coating 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 a refreshing and satisfying lunch featuring tender grilled chicken lightly seasoned, fluffy quinoa, and a medley of vibrant, crunchy vegetables. Topped with a zesty lemon-olive oil dressing, this salad strikes the perfect balance between bright flavors and wholesome nutrition.

NUTRITION

428kcal
Protein
19.1g
Fat
18.6g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast

1 cup Cooked Quinoa

1/2 cup Red Bell Pepper

1/2 cup Cucumber

1/2 cup shredded Carrot

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Lightly season the chicken breast with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side or until fully cooked. Allow to rest for a few minutes before slicing thinly.

  • 4

    In a bowl, combine the cooked quinoa, chopped red bell pepper, diced cucumber, and shredded carrot.

  • 5

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

  • 6

    Add the sliced chicken to the quinoa and vegetable mixture, then drizzle the dressing over the salad.

  • 7

    Toss gently to ensure an even coating and serve immediately.