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 refreshing and nutritious salad featuring tender grilled chicken paired with fluffy quinoa and a vibrant mix of crunchy vegetables, all tossed in a simple lemon-olive oil dressing. This light yet satisfying lunch offers a balanced harmony of flavors and textures.

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NUTRITION

346kcal
Protein
24.1g
Fat
17.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (approx. 70g)

1/4 cup Cooked Quinoa (approx. 46g)

1 cup Mixed Crunchy Vegetables (approx. 100g)

1 tbsp Extra Virgin Olive Oil (approx. 13.5g)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side until fully cooked and lightly charred. Once done, let it rest for a couple of minutes before slicing into thin strips.

  • 3

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

  • 4

    Dice the crunchy vegetables (such as bell peppers, cucumbers, and carrots) and place them in a bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice. Adjust the seasoning with a pinch of salt and pepper.

  • 6

    Combine the sliced grilled chicken, cooled quinoa, and diced vegetables in a large bowl. Drizzle with the dressing and toss gently to combine.

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed 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 refreshing and nutritious salad featuring tender grilled chicken paired with fluffy quinoa and a vibrant mix of crunchy vegetables, all tossed in a simple lemon-olive oil dressing. This light yet satisfying lunch offers a balanced harmony of flavors and textures.

NUTRITION

346kcal
Protein
24.1g
Fat
17.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (approx. 70g)

1/4 cup Cooked Quinoa (approx. 46g)

1 cup Mixed Crunchy Vegetables (approx. 100g)

1 tbsp Extra Virgin Olive Oil (approx. 13.5g)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side until fully cooked and lightly charred. Once done, let it rest for a couple of minutes before slicing into thin strips.

  • 3

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

  • 4

    Dice the crunchy vegetables (such as bell peppers, cucumbers, and carrots) and place them in a bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice. Adjust the seasoning with a pinch of salt and pepper.

  • 6

    Combine the sliced grilled chicken, cooled quinoa, and diced vegetables in a large bowl. Drizzle with the dressing and toss gently to combine.

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed lunch.