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: 0.75 oz Grilled Chicken Breast (≈21g); 0.5 cup Cooked Quinoa (≈92g); 0.5 cup Mixed Crunchy Vegetables (≈80g); 1/8 medium Avocado (≈25g); 1 tbsp Low-Fat Vinaigrette Dressing (≈15g)

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 light and refreshing salad featuring delicately grilled chicken, fluffy quinoa, and a mix of crisp vegetables, all tossed in a tangy low‐fat vinaigrette. This dish is perfect for a nutrient-dense lunch that keeps you energized while staying within your calorie and protein goals.

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NUTRITION

Protein

12g

Fat

8.3g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Grilled Chicken Breast (≈21g)

0.5 cup Cooked Quinoa (≈92g)

0.5 cup Mixed Crunchy Vegetables (≈80g)

1/8 medium Avocado (≈25g)

1 tbsp Low-Fat Vinaigrette Dressing (≈15g)

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
3
Grill the chicken for about 3-4 minutes per side until just cooked through, then slice into thin strips.
4
In a bowl, combine the cooked quinoa, mixed vegetables, and sliced chicken.
5
Gently toss the salad with the low-fat vinaigrette dressing.
6
Top with avocado slices and serve immediately.