Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz grilled chicken breast (~42 g); 1/3 cup cooked quinoa (~50 g); 1/2 cup cucumber, sliced; 1/4 cup red bell pepper, diced; 1/4 cup cherry tomatoes, halved; 2 tsp extra virgin olive oil; 1/2 tbsp crumbled feta cheese; 1 tsp lemon juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a refreshing and light lunch salad featuring tender, lightly grilled chicken, nutty quinoa, and a crisp medley of cucumber, bell pepper, and cherry tomatoes, all tossed in a zesty lemon-olive oil dressing with a hint of tangy feta.

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NUTRITION

Protein

17.4g

Fat

6.9g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz grilled chicken breast (~42 g)

1/3 cup cooked quinoa (~50 g)

1/2 cup cucumber, sliced

1/4 cup red bell pepper, diced

1/4 cup cherry tomatoes, halved

2 tsp extra virgin olive oil

1/2 tbsp crumbled feta cheese

1 tsp lemon juice

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt and pepper, then grill for about 3-4 minutes per side or until cooked through. Allow it to rest before slicing into bite-sized pieces.
3
In a mixing bowl, combine the cooked quinoa, sliced cucumber, diced red bell pepper, and halved cherry tomatoes.
4
Whisk together the extra virgin olive oil and lemon juice, and drizzle the dressing evenly over the salad.
5
Add the grilled chicken slices to the bowl and gently toss to combine all the ingredients.
6
Top the salad with a light sprinkle of crumbled feta cheese, and season with additional salt and pepper to taste.
7
Serve immediately for a fresh, crunchy, and satisfying lunch.