Name: Grilled Chicken and Quinoa Salad with Cucumber
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 ounce Chicken Breast (28g); 1 large Whole Egg (50g); 1/3 cup Cooked Quinoa (62g); 1/2 cup Cucumber (52g); 1 cup Mixed Greens (20g); 1 teaspoon Olive Oil (5g); 1 tablespoon Lemon Juice (15g)

Grilled Chicken and Quinoa Salad with Cucumber

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 Cucumber

A light yet satisfying salad featuring tender grilled chicken, fluffy quinoa, and crisp cucumber, finished with a perfectly poached whole egg and a drizzle of olive oil and lemon. This refreshing dish is balanced and elegant, ideal for a quick, nutritious lunch.

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NUTRITION

Protein

16.6g

Fat

11.6g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

1 ounce Chicken Breast (28g)

1 large Whole Egg (50g)

1/3 cup Cooked Quinoa (62g)

1/2 cup Cucumber (52g)

1 cup Mixed Greens (20g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

1
Preheat your grill or grill pan on medium-high heat.
2
Season the 1 ounce chicken breast lightly with salt, pepper, and your favorite herbs.
3
Grill the chicken for 3-4 minutes per side until fully cooked and have nice grill marks. Let cool slightly and slice thinly.
4
In a bowl, combine 1/3 cup cooked quinoa, 1/2 cup sliced cucumber, and 1 cup of mixed greens.
5
Add lemon juice and olive oil as a light dressing; toss gently to coat the greens evenly.
6
Finely slice or quarter the whole egg and arrange it on top of the salad.
7
Top the salad with the sliced grilled chicken and serve immediately.