Grilled Chicken and Quinoa Bowl with Crunchy Mixed Greens

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

Grilled Chicken and Quinoa Bowl with Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Mixed Greens

Enjoy a light and refreshing grilled chicken bowl featuring tender, lightly grilled chicken paired with a hint of nutty quinoa and crisp iceberg lettuce, cucumber, and red bell pepper. Finished with a drizzle of olive oil, a touch of creamy avocado, and a splash of zesty lemon juice, this bowl is designed to delight your taste buds while being mindful of your calorie and protein goals.

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NUTRITION

262kcal
Protein
16.4g
Fat
18.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

1/8 cup Cooked Quinoa

1 cup Iceberg Lettuce

1/2 cup Cucumber slices

1/2 cup Diced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1/8 fruit Avocado

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Once done, allow it to rest and then slice into bite-sized strips.

  • 3

    In a small bowl, combine the cooked quinoa, lemon juice, and olive oil. Stir well to create a light dressing.

  • 4

    Assemble the bowl by layering the crunchy iceberg lettuce, cucumber slices, and diced red bell pepper.

  • 5

    Add the quinoa dressing on top, followed by the sliced grilled chicken.

  • 6

    Garnish with a few thin slices of avocado for creaminess and a final squeeze of lemon if desired. Serve immediately.

Grilled Chicken and Quinoa Bowl with Crunchy Mixed Greens

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

Grilled Chicken and Quinoa Bowl with Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Crunchy Mixed Greens

Enjoy a light and refreshing grilled chicken bowl featuring tender, lightly grilled chicken paired with a hint of nutty quinoa and crisp iceberg lettuce, cucumber, and red bell pepper. Finished with a drizzle of olive oil, a touch of creamy avocado, and a splash of zesty lemon juice, this bowl is designed to delight your taste buds while being mindful of your calorie and protein goals.

NUTRITION

262kcal
Protein
16.4g
Fat
18.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

1/8 cup Cooked Quinoa

1 cup Iceberg Lettuce

1/2 cup Cucumber slices

1/2 cup Diced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1/8 fruit Avocado

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Once done, allow it to rest and then slice into bite-sized strips.

  • 3

    In a small bowl, combine the cooked quinoa, lemon juice, and olive oil. Stir well to create a light dressing.

  • 4

    Assemble the bowl by layering the crunchy iceberg lettuce, cucumber slices, and diced red bell pepper.

  • 5

    Add the quinoa dressing on top, followed by the sliced grilled chicken.

  • 6

    Garnish with a few thin slices of avocado for creaminess and a final squeeze of lemon if desired. Serve immediately.