Grilled Chicken and Quinoa Power 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 Power Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Crunchy Vegetables

A vibrant, nutrient-packed salad featuring perfectly grilled chicken, fluffy quinoa, and a rainbow of crunchy vegetables tossed in a bright lemon-olive oil dressing. This meal offers a balanced and satisfying mix of lean protein, whole grains, and fresh produce, ideal for a lively midday boost.

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NUTRITION

469kcal
Protein
42g
Fat
20.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Spinach

3/4 cup Mixed Crunchy Vegetables

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Set aside to rest for a few minutes before slicing.

  • 3

    In a bowl, combine cooked quinoa, spinach, and the mixed crunchy vegetables (diced cucumber, bell pepper, and halved cherry tomatoes).

  • 4

    In a small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper to create a light dressing.

  • 5

    Slice the grilled chicken into strips and add to the salad bowl.

  • 6

    Drizzle the dressing evenly over the salad and toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy your nourishing, protein-packed lunch.

Grilled Chicken and Quinoa Power 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 Power Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Crunchy Vegetables

A vibrant, nutrient-packed salad featuring perfectly grilled chicken, fluffy quinoa, and a rainbow of crunchy vegetables tossed in a bright lemon-olive oil dressing. This meal offers a balanced and satisfying mix of lean protein, whole grains, and fresh produce, ideal for a lively midday boost.

NUTRITION

469kcal
Protein
42g
Fat
20.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Spinach

3/4 cup Mixed Crunchy Vegetables

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Set aside to rest for a few minutes before slicing.

  • 3

    In a bowl, combine cooked quinoa, spinach, and the mixed crunchy vegetables (diced cucumber, bell pepper, and halved cherry tomatoes).

  • 4

    In a small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper to create a light dressing.

  • 5

    Slice the grilled chicken into strips and add to the salad bowl.

  • 6

    Drizzle the dressing evenly over the salad and toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy your nourishing, protein-packed lunch.