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 bright and refreshing salad featuring perfectly grilled chicken paired with fluffy quinoa and a colorful mix of crunchy vegetables. This vibrant dish offers satisfying protein and a medley of textures that makes lunchtime both healthy and delicious.

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NUTRITION

280kcal
Protein
31.8g
Fat
9.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast (~100g)

0.33 cup Cooked Quinoa (~58g)

0.25 cup chopped Cucumber (~26g)

0.25 cup diced Red Bell Pepper (~37g)

0.25 cup shredded Carrot (~28g)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the chicken breast with salt and black pepper. Grill the chicken for about 6-7 minutes per side, or until fully cooked. Once cooked, let it rest for a few minutes before slicing it into bite-sized pieces.

  • 3

    Meanwhile, prepare the quinoa according to package instructions. Once cooked, measure out approximately 1/3 cup and let it cool slightly.

  • 4

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

  • 5

    Drizzle the olive oil and lemon juice over the vegetables and quinoa. Toss gently to combine.

  • 6

    Add the sliced grilled chicken on top of the salad and season with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy a refreshing, 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 bright and refreshing salad featuring perfectly grilled chicken paired with fluffy quinoa and a colorful mix of crunchy vegetables. This vibrant dish offers satisfying protein and a medley of textures that makes lunchtime both healthy and delicious.

NUTRITION

280kcal
Protein
31.8g
Fat
9.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast (~100g)

0.33 cup Cooked Quinoa (~58g)

0.25 cup chopped Cucumber (~26g)

0.25 cup diced Red Bell Pepper (~37g)

0.25 cup shredded Carrot (~28g)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the chicken breast with salt and black pepper. Grill the chicken for about 6-7 minutes per side, or until fully cooked. Once cooked, let it rest for a few minutes before slicing it into bite-sized pieces.

  • 3

    Meanwhile, prepare the quinoa according to package instructions. Once cooked, measure out approximately 1/3 cup and let it cool slightly.

  • 4

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

  • 5

    Drizzle the olive oil and lemon juice over the vegetables and quinoa. Toss gently to combine.

  • 6

    Add the sliced grilled chicken on top of the salad and season with additional salt and pepper if needed.

  • 7

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