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 vibrant and nutritious salad featuring tender grilled chicken, nutty quinoa, and a mix of crisp, colorful vegetables, all tossed in a zesty lemon-olive oil dressing. This fresh and satisfying salad delivers a perfect balance of lean protein, wholesome grains, and crunchy produce.

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NUTRITION

392kcal
Protein
31g
Fat
18.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/4 medium Cucumber

1/8 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper (or your preferred seasoning).

  • 2

    Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing into strips.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Fluff and set aside to cool slightly.

  • 4

    Chop the red bell pepper, cucumber, and red onion into bite-sized pieces and place them in a large salad bowl.

  • 5

    Add the cooked quinoa to the bowl with the vegetables. Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 6

    Top the salad with the sliced grilled chicken. Adjust salt and pepper as needed, and serve immediately.

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 vibrant and nutritious salad featuring tender grilled chicken, nutty quinoa, and a mix of crisp, colorful vegetables, all tossed in a zesty lemon-olive oil dressing. This fresh and satisfying salad delivers a perfect balance of lean protein, wholesome grains, and crunchy produce.

NUTRITION

392kcal
Protein
31g
Fat
18.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/4 medium Cucumber

1/8 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper (or your preferred seasoning).

  • 2

    Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing into strips.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Fluff and set aside to cool slightly.

  • 4

    Chop the red bell pepper, cucumber, and red onion into bite-sized pieces and place them in a large salad bowl.

  • 5

    Add the cooked quinoa to the bowl with the vegetables. Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 6

    Top the salad with the sliced grilled chicken. Adjust salt and pepper as needed, and serve immediately.