Grilled Chicken Salad with Quinoa and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

Savor a vibrant and refreshing salad that pairs succulent grilled chicken with fluffy quinoa, crisp mixed greens, and an array of crunchy vegetables, all topped with a perfectly hard-boiled egg. This dish offers bright flavors and satisfying textures, making it an ideal, balanced lunch option.

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NUTRITION

382kcal
Protein
42.3g
Fat
10.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3.5 oz grilled chicken breast (approx. 99g)

1/2 cup cooked quinoa (approx. 92g)

1 cup mixed greens (approx. 56g)

1/4 cup diced red bell pepper (approx. 37g)

1/4 cup diced cucumber (approx. 30g)

1/4 cup diced tomato (approx. 40g)

1 hard-boiled egg (approx. 50g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Let rest and then slice thinly.

  • 4

    Prepare the quinoa according to package instructions and allow it to cool slightly.

  • 5

    In a large bowl, combine the mixed greens with the diced red bell pepper, cucumber, and tomato.

  • 6

    Add the cooled quinoa to the salad base and gently toss to combine.

  • 7

    Peel the hard-boiled egg, slice it, and lay the slices on top of the salad.

  • 8

    Place the sliced grilled chicken over the salad, drizzle with a light dressing if desired, and serve immediately.

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Crunchy Vegetables

Savor a vibrant and refreshing salad that pairs succulent grilled chicken with fluffy quinoa, crisp mixed greens, and an array of crunchy vegetables, all topped with a perfectly hard-boiled egg. This dish offers bright flavors and satisfying textures, making it an ideal, balanced lunch option.

NUTRITION

382kcal
Protein
42.3g
Fat
10.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3.5 oz grilled chicken breast (approx. 99g)

1/2 cup cooked quinoa (approx. 92g)

1 cup mixed greens (approx. 56g)

1/4 cup diced red bell pepper (approx. 37g)

1/4 cup diced cucumber (approx. 30g)

1/4 cup diced tomato (approx. 40g)

1 hard-boiled egg (approx. 50g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Let rest and then slice thinly.

  • 4

    Prepare the quinoa according to package instructions and allow it to cool slightly.

  • 5

    In a large bowl, combine the mixed greens with the diced red bell pepper, cucumber, and tomato.

  • 6

    Add the cooled quinoa to the salad base and gently toss to combine.

  • 7

    Peel the hard-boiled egg, slice it, and lay the slices on top of the salad.

  • 8

    Place the sliced grilled chicken over the salad, drizzle with a light dressing if desired, and serve immediately.