YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Enjoy a refreshing and vibrant salad featuring tender grilled chicken paired with a light serving of quinoa, along with crisp cucumbers, bell peppers, carrots, and a hint of ripe avocado. Drizzled with a zesty lemon-olive oil dressing and served over a bed of fresh mixed greens, this salad is the perfect balance of flavor and texture, ideal for a wholesome lunch that supports your fitness goals.
INGREDIENTS
2 ounces Grilled Chicken Breast
1/3 cup Cooked Quinoa
1/4 cup diced Cucumber
1/4 cup diced Red Bell Pepper
1/4 cup shredded Carrot
1/8 medium Avocado
1 tablespoon Extra Virgin Olive Oil
1 cup Mixed Salad Greens
1 tablespoon Lemon Juice
PREPARATION
Prepare your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side until fully cooked and spotted grill marks appear. Once done, let it rest and then slice into strips.
Cook quinoa according to package instructions and let it cool to room temperature.
In a large bowl, combine mixed salad greens, diced cucumber, red bell pepper, and shredded carrots.
Add the cooked quinoa and sliced grilled chicken to the bowl.
Dice a small amount of avocado (1/8 of a medium fruit) and gently toss it into the salad.
In a small bowl, whisk together extra virgin olive oil and lemon juice to create a zesty dressing.
Drizzle the dressing evenly over the salad, season with a pinch of salt and pepper, and toss gently to combine all flavors.
Serve immediately and enjoy your nutrient-packed, crunchy vegetable salad!