Grilled Chicken and Quinoa Salad with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Leafy Greens

Savor a refreshing and light quinoa salad topped with perfectly grilled chicken, crisp mixed greens, juicy cherry tomatoes, and cool cucumber slices, all brightened by a zesty lemon-olive oil dressing. This dish combines satisfying flavors with a delicate balance of macros, perfect for a nutrient-packed midday meal.

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NUTRITION

356kcal
Protein
18.6g
Fat
22.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (~50g)

1/3 cup Cooked Quinoa (~60g)

2 cups Mixed Leafy Greens (~60g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Cucumber Slices (~50g)

1.5 tbsp Olive Oil (~22.5g)

1 tbsp Lemon Juice (~15g)

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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 a squeeze of lemon juice. Grill for about 4-5 minutes per side until fully cooked and lightly charred.

  • 3

    While the chicken is grilling, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a large bowl, combine mixed leafy greens, cherry tomatoes, and cucumber slices.

  • 5

    Slice the grilled chicken into bite-sized pieces once it has rested for a few minutes.

  • 6

    Add the sliced chicken and cooked quinoa to the salad mix.

  • 7

    Drizzle olive oil and lemon juice over the salad, tossing gently to coat all ingredients evenly.

  • 8

    Serve immediately and enjoy your balanced, refreshing lunch.

Grilled Chicken and Quinoa Salad with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Leafy Greens

Savor a refreshing and light quinoa salad topped with perfectly grilled chicken, crisp mixed greens, juicy cherry tomatoes, and cool cucumber slices, all brightened by a zesty lemon-olive oil dressing. This dish combines satisfying flavors with a delicate balance of macros, perfect for a nutrient-packed midday meal.

NUTRITION

356kcal
Protein
18.6g
Fat
22.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (~50g)

1/3 cup Cooked Quinoa (~60g)

2 cups Mixed Leafy Greens (~60g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Cucumber Slices (~50g)

1.5 tbsp Olive Oil (~22.5g)

1 tbsp Lemon Juice (~15g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill for about 4-5 minutes per side until fully cooked and lightly charred.

  • 3

    While the chicken is grilling, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a large bowl, combine mixed leafy greens, cherry tomatoes, and cucumber slices.

  • 5

    Slice the grilled chicken into bite-sized pieces once it has rested for a few minutes.

  • 6

    Add the sliced chicken and cooked quinoa to the salad mix.

  • 7

    Drizzle olive oil and lemon juice over the salad, tossing gently to coat all ingredients evenly.

  • 8

    Serve immediately and enjoy your balanced, refreshing lunch.