Grilled Chicken 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 Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Crunchy Vegetables

A vibrant and satisfying grilled chicken quinoa salad featuring tender, citrus-marinated chicken breast, fluffy quinoa, and an array of crunchy, colorful vegetables. Finished with a creamy avocado and olive oil dressing, this salad is a refreshing, nutrient-packed meal perfect for a mid-day energy boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
24.2g
Fat
15.1g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast, grilled

1 cup cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 cup Baby Spinach

1/4 Avocado

2 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Marinate the chicken breast with a squeeze of lemon juice, salt, and pepper, then grill over medium heat until fully cooked. Once cooked, slice it into bite-sized strips.

  • 2

    Meanwhile, cook quinoa according to package instructions until fluffy. Allow it to cool slightly.

  • 3

    In a large bowl, combine the grilled chicken, cooked quinoa, diced red bell pepper, cucumber, halved cherry tomatoes, and baby spinach.

  • 4

    Cube or slice the avocado and gently fold it into the salad.

  • 5

    Drizzle with olive oil and additional lemon juice if desired, then toss gently to combine all the ingredients.

  • 6

    Season with salt and pepper to taste and serve immediately.

Grilled Chicken 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 Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Crunchy Vegetables

A vibrant and satisfying grilled chicken quinoa salad featuring tender, citrus-marinated chicken breast, fluffy quinoa, and an array of crunchy, colorful vegetables. Finished with a creamy avocado and olive oil dressing, this salad is a refreshing, nutrient-packed meal perfect for a mid-day energy boost.

NUTRITION

430kcal
Protein
24.2g
Fat
15.1g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast, grilled

1 cup cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 cup Baby Spinach

1/4 Avocado

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Marinate the chicken breast with a squeeze of lemon juice, salt, and pepper, then grill over medium heat until fully cooked. Once cooked, slice it into bite-sized strips.

  • 2

    Meanwhile, cook quinoa according to package instructions until fluffy. Allow it to cool slightly.

  • 3

    In a large bowl, combine the grilled chicken, cooked quinoa, diced red bell pepper, cucumber, halved cherry tomatoes, and baby spinach.

  • 4

    Cube or slice the avocado and gently fold it into the salad.

  • 5

    Drizzle with olive oil and additional lemon juice if desired, then toss gently to combine all the ingredients.

  • 6

    Season with salt and pepper to taste and serve immediately.