Name: Grilled Chicken Salad with Quinoa and Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber Slices; 1/2 cup Diced Red Bell Pepper; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Salad with Quinoa and 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 Salad with Quinoa and Crunchy Vegetables

Enjoy a refreshing and vibrant grilled chicken salad balanced with protein-rich quinoa and an assortment of crunchy vegetables. This dish features perfectly grilled chicken breast over a bed of mixed greens, cherry tomatoes, crisp cucumber, and red bell pepper, all tossed in a light lemon-olive oil dressing for a zesty finish.

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NUTRITION

Protein

32.7g

Fat

19g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/2 cup Diced Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your grill to medium-high heat. Season the chicken breast lightly with salt and pepper.
2
Grill the chicken for about 5-6 minutes per side until fully cooked and internally reaching 165°F. Set aside to rest for a few minutes and then slice into strips.
3
In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and diced red bell pepper.
4
Add the cooked quinoa to the salad mixture.
5
In a small bowl, whisk together olive oil and lemon juice to create a light dressing.
6
Drizzle the dressing over the salad and toss gently to combine.
7
Top the salad with the sliced grilled chicken and serve immediately.