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

A refreshing, light salad featuring tender, subtly grilled chicken paired with fluffy quinoa and an assortment of crunchy vegetables. Finished with a zesty lemon-olive oil dressing, it delivers bright flavors and satisfying texture in every bite.

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NUTRITION

310kcal
Protein
13.7g
Fat
16.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 and pepper, then grill for about 3-4 minutes per side until fully cooked. Allow it to cool slightly and then slice into thin strips.

  • 3

    Prepare quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa, chopped cucumber, diced red bell pepper, and baby spinach.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a zesty dressing.

  • 6

    Add the sliced grilled chicken to the salad, drizzle with the dressing, and gently toss to combine.

  • 7

    Serve immediately and enjoy this light, refreshing 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

A refreshing, light salad featuring tender, subtly grilled chicken paired with fluffy quinoa and an assortment of crunchy vegetables. Finished with a zesty lemon-olive oil dressing, it delivers bright flavors and satisfying texture in every bite.

NUTRITION

310kcal
Protein
13.7g
Fat
16.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper, then grill for about 3-4 minutes per side until fully cooked. Allow it to cool slightly and then slice into thin strips.

  • 3

    Prepare quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa, chopped cucumber, diced red bell pepper, and baby spinach.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a zesty dressing.

  • 6

    Add the sliced grilled chicken to the salad, drizzle with the dressing, and gently toss to combine.

  • 7

    Serve immediately and enjoy this light, refreshing lunch.