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 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 50 grams Cucumber; 50 grams Red Bell Pepper; 50 grams Carrot; 1 cup Spinach; 1 tablespoon Extra-Virgin Olive Oil; 1 tablespoon 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 vibrant and refreshing salad that balances tender grilled chicken, fluffy quinoa, and a medley of crunchy vegetables. Finished with a zesty olive oil and lemon dressing, this dish delivers satisfying textures and bright flavors, perfect for a nutritious midday boost.

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NUTRITION

Protein

19.4g

Fat

17.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

50 grams Cucumber

50 grams Red Bell Pepper

50 grams Carrot

1 cup Spinach

1 tablespoon Extra-Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the quinoa according to package instructions and allow to cool slightly.
2
Lightly season the chicken breast with salt and pepper, then grill until fully cooked. Once cooked, slice into thin strips.
3
Chop the cucumber, red bell pepper, and carrot into bite-sized pieces. Place them in a large mixing bowl along with the spinach.
4
Add the cooled quinoa to the bowl with the vegetables and toss gently to combine.
5
Drizzle the extra-virgin olive oil and lemon juice over the salad, then toss again to evenly coat all ingredients.
6
Top the salad with the sliced grilled chicken and serve immediately.