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

Enjoy a vibrant lunch featuring tender grilled chicken paired with fluffy quinoa and a mix of fresh crunchy vegetables. This salad is perfectly balanced with a slight drizzle of olive oil dressing, making it an energizing and portable meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
44.2g
Fat
10.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Chopped Red Bell Pepper

1/2 medium Carrot, shredded

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 3

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

  • 4

    Prepare a light dressing by mixing olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently.

  • 5

    Slice the grilled chicken into strips and add it to the salad. Toss lightly to combine all ingredients evenly.

  • 6

    Pack the salad in a container to bring to work, ensuring the dressing is well incorporated.

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

Enjoy a vibrant lunch featuring tender grilled chicken paired with fluffy quinoa and a mix of fresh crunchy vegetables. This salad is perfectly balanced with a slight drizzle of olive oil dressing, making it an energizing and portable meal.

NUTRITION

447kcal
Protein
44.2g
Fat
10.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Chopped Red Bell Pepper

1/2 medium Carrot, shredded

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 3

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

  • 4

    Prepare a light dressing by mixing olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently.

  • 5

    Slice the grilled chicken into strips and add it to the salad. Toss lightly to combine all ingredients evenly.

  • 6

    Pack the salad in a container to bring to work, ensuring the dressing is well incorporated.