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 medley of tender grilled chicken, fluffy quinoa, and a colorful array of crunchy vegetables tossed together with a zingy olive oil and lemon dressing. This light yet satisfying salad offers a perfect balance of flavors and textures for a filling midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

307kcal
Protein
17.3g
Fat
8.6g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Diced Tomato

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 3-4 minutes per side until fully cooked, then let it rest and slice into thin strips.

  • 4

    In a bowl, combine the cooked quinoa, diced cucumber, tomato, red bell pepper, and baby spinach.

  • 5

    Add the grilled chicken slices to the salad.

  • 6

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

  • 7

    Drizzle the dressing over the salad and gently toss to combine.

  • 8

    Serve immediately and enjoy the fresh, crunchy flavors.

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 medley of tender grilled chicken, fluffy quinoa, and a colorful array of crunchy vegetables tossed together with a zingy olive oil and lemon dressing. This light yet satisfying salad offers a perfect balance of flavors and textures for a filling midday meal.

NUTRITION

307kcal
Protein
17.3g
Fat
8.6g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Diced Tomato

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 3-4 minutes per side until fully cooked, then let it rest and slice into thin strips.

  • 4

    In a bowl, combine the cooked quinoa, diced cucumber, tomato, red bell pepper, and baby spinach.

  • 5

    Add the grilled chicken slices to the salad.

  • 6

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

  • 7

    Drizzle the dressing over the salad and gently toss to combine.

  • 8

    Serve immediately and enjoy the fresh, crunchy flavors.