Grilled Chicken Salad with Quinoa and Crunchy Vegetables

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

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

A vibrant, crisp salad featuring juicy grilled chicken breast, light and fluffy quinoa, and an array of crunchy vegetables tossed with creamy avocado and a bright olive oil dressing. This balanced dish delivers a satisfying mix of textures and flavors that energize your lunch while keeping you within your targeted macros.

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NUTRITION

455kcal
Protein
33.3g
Fat
21.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1 serving Cucumber (50g)

1 serving Carrot (50g)

1 serving Red Bell Pepper (50g)

1/4 Avocado

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side, until cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the mixed greens, sliced cucumber, julienned carrot, and thinly sliced red bell pepper.

  • 6

    Slice the grilled chicken into strips and add to the salad along with the quinoa.

  • 7

    Dice the avocado and gently mix it into the salad.

  • 8

    Drizzle extra virgin olive oil over the salad and toss to evenly coat the ingredients.

  • 9

    Serve immediately and enjoy a refreshing, nutrient-packed lunch.

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

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

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

A vibrant, crisp salad featuring juicy grilled chicken breast, light and fluffy quinoa, and an array of crunchy vegetables tossed with creamy avocado and a bright olive oil dressing. This balanced dish delivers a satisfying mix of textures and flavors that energize your lunch while keeping you within your targeted macros.

NUTRITION

455kcal
Protein
33.3g
Fat
21.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1 serving Cucumber (50g)

1 serving Carrot (50g)

1 serving Red Bell Pepper (50g)

1/4 Avocado

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side, until cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the mixed greens, sliced cucumber, julienned carrot, and thinly sliced red bell pepper.

  • 6

    Slice the grilled chicken into strips and add to the salad along with the quinoa.

  • 7

    Dice the avocado and gently mix it into the salad.

  • 8

    Drizzle extra virgin olive oil over the salad and toss to evenly coat the ingredients.

  • 9

    Serve immediately and enjoy a refreshing, nutrient-packed lunch.