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, fresh salad featuring tender grilled chicken paired with fluffy quinoa and an assortment of crunchy vegetables, all beautifully tossed with a zesty olive oil and lemon dressing. This satisfying dish balances tangy, sweet, and savory flavors in every bite.

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NUTRITION

469kcal
Protein
29.4g
Fat
22.8g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (raw)

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Cucumber

1 small Carrot

1 tsp Olive Oil

1/2 Avocado

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and black pepper. Grill the chicken for approximately 5-6 minutes per side or until fully cooked. Once done, let it rest before slicing into bite-size pieces.

  • 3

    Prepare the quinoa according to package instructions if not already cooked. Allow it to cool slightly.

  • 4

    While the chicken is cooking, chop the red bell pepper, cucumber, and carrot into small, crunchy pieces. Dice the avocado just before assembling to prevent browning.

  • 5

    In a large mixing bowl, combine the sliced grilled chicken, cooked quinoa, and chopped vegetables.

  • 6

    Drizzle olive oil and lemon juice over the salad and gently toss to evenly distribute the dressing. Season with additional salt and black pepper if needed.

  • 7

    Serve immediately and enjoy your nutritious, balanced lunch.

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, fresh salad featuring tender grilled chicken paired with fluffy quinoa and an assortment of crunchy vegetables, all beautifully tossed with a zesty olive oil and lemon dressing. This satisfying dish balances tangy, sweet, and savory flavors in every bite.

NUTRITION

469kcal
Protein
29.4g
Fat
22.8g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (raw)

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Cucumber

1 small Carrot

1 tsp Olive Oil

1/2 Avocado

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and black pepper. Grill the chicken for approximately 5-6 minutes per side or until fully cooked. Once done, let it rest before slicing into bite-size pieces.

  • 3

    Prepare the quinoa according to package instructions if not already cooked. Allow it to cool slightly.

  • 4

    While the chicken is cooking, chop the red bell pepper, cucumber, and carrot into small, crunchy pieces. Dice the avocado just before assembling to prevent browning.

  • 5

    In a large mixing bowl, combine the sliced grilled chicken, cooked quinoa, and chopped vegetables.

  • 6

    Drizzle olive oil and lemon juice over the salad and gently toss to evenly distribute the dressing. Season with additional salt and black pepper if needed.

  • 7

    Serve immediately and enjoy your nutritious, balanced lunch.