Grilled Chicken Breast 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 Breast and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Salad with Crunchy Vegetables

Enjoy a bright and satisfying lunch featuring perfectly grilled chicken breast served over a bed of fluffy quinoa and an assortment of fresh, crunchy vegetables. This salad is zesty with a lemon-olive oil dressing that complements the smoky chicken and earthy quinoa, making it a nutritious and delicious meal.

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NUTRITION

384kcal
Protein
40.7g
Fat
10.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/4 cup diced Cucumber

1/4 medium Red Bell Pepper

1/8 medium Red Onion

1/4 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    Meanwhile, prepare the salad base by combining the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely sliced red onion, and grated or thinly sliced carrot in a large bowl.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 5

    Slice the grilled chicken breast into strips and add on top of the quinoa salad.

  • 6

    Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Grilled Chicken Breast 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 Breast and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Salad with Crunchy Vegetables

Enjoy a bright and satisfying lunch featuring perfectly grilled chicken breast served over a bed of fluffy quinoa and an assortment of fresh, crunchy vegetables. This salad is zesty with a lemon-olive oil dressing that complements the smoky chicken and earthy quinoa, making it a nutritious and delicious meal.

NUTRITION

384kcal
Protein
40.7g
Fat
10.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/4 cup diced Cucumber

1/4 medium Red Bell Pepper

1/8 medium Red Onion

1/4 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    Meanwhile, prepare the salad base by combining the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely sliced red onion, and grated or thinly sliced carrot in a large bowl.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 5

    Slice the grilled chicken breast into strips and add on top of the quinoa salad.

  • 6

    Drizzle the dressing over the salad, toss gently to combine, and serve immediately.