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 and refreshing salad featuring tender, lightly grilled chicken breast paired with fluffy quinoa and an assortment of crunchy vegetables. This meal is dressed in a bright lemon-olive oil vinaigrette that pulls together the fresh flavors of spinach, cucumber, bell pepper, cherry tomatoes, and shredded carrots for a satisfying and nutritious lunch.

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NUTRITION

310kcal
Protein
19.4g
Fat
12.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Diced Bell Pepper

1/4 cup Halved Cherry Tomatoes

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the grilled chicken by seasoning lightly with salt and pepper, then grill until just cooked through. Once done, let it rest and slice into strips.

  • 2

    In a bowl, combine the cooked quinoa with baby spinach, sliced cucumber, diced bell pepper, halved cherry tomatoes, and shredded carrots.

  • 3

    Add the grilled chicken slices to the salad.

  • 4

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

  • 5

    Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

  • 6

    Serve immediately and enjoy a refreshing, crunchy, and satisfying lunch.

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 and refreshing salad featuring tender, lightly grilled chicken breast paired with fluffy quinoa and an assortment of crunchy vegetables. This meal is dressed in a bright lemon-olive oil vinaigrette that pulls together the fresh flavors of spinach, cucumber, bell pepper, cherry tomatoes, and shredded carrots for a satisfying and nutritious lunch.

NUTRITION

310kcal
Protein
19.4g
Fat
12.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Diced Bell Pepper

1/4 cup Halved Cherry Tomatoes

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the grilled chicken by seasoning lightly with salt and pepper, then grill until just cooked through. Once done, let it rest and slice into strips.

  • 2

    In a bowl, combine the cooked quinoa with baby spinach, sliced cucumber, diced bell pepper, halved cherry tomatoes, and shredded carrots.

  • 3

    Add the grilled chicken slices to the salad.

  • 4

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

  • 5

    Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

  • 6

    Serve immediately and enjoy a refreshing, crunchy, and satisfying lunch.