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 vibrant, clean lunch featuring tender grilled chicken paired with fluffy quinoa and a medley of crunchy vegetables. The subtle tang of lemon dressing ties the dish together, creating a refreshing, balanced meal perfect for your nutritional goals.

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NUTRITION

308kcal
Protein
31.3g
Fat
7.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx. 100g)

1/2 cup cooked Quinoa (approx. 93g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup diced Cucumber (approx. 52g)

1/4 cup shredded Carrot (approx. 25g)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

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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 any preferred herbs.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and nicely charred, then let it rest before slicing.

  • 4

    While the chicken is cooking, prepare the quinoa according to package instructions and allow it to cool slightly.

  • 5

    In a large bowl, combine the cooled quinoa with diced red bell pepper, cucumber, and shredded carrot.

  • 6

    In a small bowl, whisk together the olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 7

    Slice the grilled chicken into strips and add to the salad bowl.

  • 8

    Toss all ingredients together with the dressing until evenly mixed and serve immediately.

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 vibrant, clean lunch featuring tender grilled chicken paired with fluffy quinoa and a medley of crunchy vegetables. The subtle tang of lemon dressing ties the dish together, creating a refreshing, balanced meal perfect for your nutritional goals.

NUTRITION

308kcal
Protein
31.3g
Fat
7.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx. 100g)

1/2 cup cooked Quinoa (approx. 93g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup diced Cucumber (approx. 52g)

1/4 cup shredded Carrot (approx. 25g)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and nicely charred, then let it rest before slicing.

  • 4

    While the chicken is cooking, prepare the quinoa according to package instructions and allow it to cool slightly.

  • 5

    In a large bowl, combine the cooled quinoa with diced red bell pepper, cucumber, and shredded carrot.

  • 6

    In a small bowl, whisk together the olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 7

    Slice the grilled chicken into strips and add to the salad bowl.

  • 8

    Toss all ingredients together with the dressing until evenly mixed and serve immediately.