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 light and refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp, crunchy vegetables tossed in a vibrant olive oil dressing. This dish balances tangy and savory flavors with a satisfying texture, perfect for a nutritious midday meal.

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NUTRITION

333kcal
Protein
17.1g
Fat
17.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

1.25 oz (35g) grilled chicken breast

1/2 cup (92g) cooked quinoa

1 cup (100g) mixed crunchy vegetables

1 tbsp (14g) extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken until fully cooked through, about 4-5 minutes per side. Once done, let it rest and then slice into strips.

  • 4

    If not already prepared, cook the quinoa according to package instructions and let it cool.

  • 5

    Chop the mixed vegetables such as cucumber, red bell pepper, and celery to achieve a crunchy texture.

  • 6

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

  • 7

    Drizzle with extra virgin olive oil and lemon juice, and toss well to combine. Season with additional salt and pepper to taste.

  • 8

    Serve immediately and enjoy your refreshing, balanced lunch salad.

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 light and refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp, crunchy vegetables tossed in a vibrant olive oil dressing. This dish balances tangy and savory flavors with a satisfying texture, perfect for a nutritious midday meal.

NUTRITION

333kcal
Protein
17.1g
Fat
17.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

1.25 oz (35g) grilled chicken breast

1/2 cup (92g) cooked quinoa

1 cup (100g) mixed crunchy vegetables

1 tbsp (14g) extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken until fully cooked through, about 4-5 minutes per side. Once done, let it rest and then slice into strips.

  • 4

    If not already prepared, cook the quinoa according to package instructions and let it cool.

  • 5

    Chop the mixed vegetables such as cucumber, red bell pepper, and celery to achieve a crunchy texture.

  • 6

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

  • 7

    Drizzle with extra virgin olive oil and lemon juice, and toss well to combine. Season with additional salt and pepper to taste.

  • 8

    Serve immediately and enjoy your refreshing, balanced lunch salad.