Grilled Chicken and Quinoa Salad with Fresh Greens

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 Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Greens

Enjoy a refreshing and vibrant salad featuring tender grilled chicken paired with a light portion of quinoa, fresh mixed greens, juicy cherry tomatoes, crisp cucumber slices, and a touch of creamy avocado. Finished with a zesty lemon-olive oil dressing, this dish offers a satisfying balance of flavors and textures perfect for a seasonal lunch.

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NUTRITION

312kcal
Protein
20g
Fat
16.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (~50g)

1/3 cup cooked Quinoa (~50g)

1 cup Mixed Greens (~30g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Cucumber Slices (~52g)

1/4 medium Avocado (~50g)

1.5 tsp Olive Oil (~7g)

1 tbsp Lemon Juice (~15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked. Allow it to rest and then slice into strips.

  • 3

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

  • 4

    Add the cooked quinoa to the salad mixture.

  • 5

    Dice the avocado and gently fold it into the salad.

  • 6

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

  • 7

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

  • 8

    Top the salad with the grilled chicken slices and serve immediately.

Grilled Chicken and Quinoa Salad with Fresh Greens

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 Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Greens

Enjoy a refreshing and vibrant salad featuring tender grilled chicken paired with a light portion of quinoa, fresh mixed greens, juicy cherry tomatoes, crisp cucumber slices, and a touch of creamy avocado. Finished with a zesty lemon-olive oil dressing, this dish offers a satisfying balance of flavors and textures perfect for a seasonal lunch.

NUTRITION

312kcal
Protein
20g
Fat
16.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (~50g)

1/3 cup cooked Quinoa (~50g)

1 cup Mixed Greens (~30g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Cucumber Slices (~52g)

1/4 medium Avocado (~50g)

1.5 tsp Olive Oil (~7g)

1 tbsp Lemon Juice (~15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked. Allow it to rest and then slice into strips.

  • 3

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

  • 4

    Add the cooked quinoa to the salad mixture.

  • 5

    Dice the avocado and gently fold it into the salad.

  • 6

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

  • 7

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

  • 8

    Top the salad with the grilled chicken slices and serve immediately.