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, light salad featuring tender grilled chicken paired with fluffy quinoa and a mix of crisp vegetables. A touch of avocado and olive oil dressing adds creamy richness and a bright, zesty finish, perfect for a midday boost without weighing you down.

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NUTRITION

302kcal
Protein
13.4g
Fat
16.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

25 grams Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Mixed Crunchy Vegetables

30 grams Avocado

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with your preferred herbs and a pinch of salt, then grill until just cooked through, about 3-4 minutes per side. Once done, allow it to rest and then slice into bite-sized pieces.

  • 3

    In a bowl, combine the 1/2 cup of cooked quinoa with the chopped mixed vegetables. Use a mix of cucumber, bell pepper, and cherry tomatoes for a satisfying crunch.

  • 4

    Add the sliced grilled chicken and gently toss in the diced avocado.

  • 5

    Drizzle 2 teaspoons of olive oil over the salad and squeeze fresh lemon juice if desired. Toss lightly to coat all ingredients evenly.

  • 6

    Serve immediately and enjoy your light, 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 refreshing, light salad featuring tender grilled chicken paired with fluffy quinoa and a mix of crisp vegetables. A touch of avocado and olive oil dressing adds creamy richness and a bright, zesty finish, perfect for a midday boost without weighing you down.

NUTRITION

302kcal
Protein
13.4g
Fat
16.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

25 grams Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Mixed Crunchy Vegetables

30 grams Avocado

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with your preferred herbs and a pinch of salt, then grill until just cooked through, about 3-4 minutes per side. Once done, allow it to rest and then slice into bite-sized pieces.

  • 3

    In a bowl, combine the 1/2 cup of cooked quinoa with the chopped mixed vegetables. Use a mix of cucumber, bell pepper, and cherry tomatoes for a satisfying crunch.

  • 4

    Add the sliced grilled chicken and gently toss in the diced avocado.

  • 5

    Drizzle 2 teaspoons of olive oil over the salad and squeeze fresh lemon juice if desired. Toss lightly to coat all ingredients evenly.

  • 6

    Serve immediately and enjoy your light, balanced lunch.