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

Enjoy a bright and refreshing lunch featuring tender grilled chicken breast paired with protein-packed quinoa and a medley of crunchy, colorful vegetables. Finished with a zesty olive oil and lemon dressing, this salad provides a satisfying balance of flavors and textures without overwhelming your calorie goals.

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NUTRITION

339kcal
Protein
36.1g
Fat
10g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast (~99g)

1/2 cup Cooked Quinoa (~93g)

1 cup Mixed Crunchy Vegetables (~100g)

3 teaspoons Extra Virgin Olive Oil (~13.5g)

1 tablespoon Fresh 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.

  • 3

    Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, mixed crunchy vegetables (such as diced cucumber, red bell pepper, and carrot), and fresh lemon juice.

  • 6

    Slice the grilled chicken and add to the bowl.

  • 7

    Drizzle the extra virgin olive oil over the salad and gently toss to combine all ingredients.

  • 8

    Adjust seasoning with salt and pepper as needed and serve immediately.

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

Enjoy a bright and refreshing lunch featuring tender grilled chicken breast paired with protein-packed quinoa and a medley of crunchy, colorful vegetables. Finished with a zesty olive oil and lemon dressing, this salad provides a satisfying balance of flavors and textures without overwhelming your calorie goals.

NUTRITION

339kcal
Protein
36.1g
Fat
10g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast (~99g)

1/2 cup Cooked Quinoa (~93g)

1 cup Mixed Crunchy Vegetables (~100g)

3 teaspoons Extra Virgin Olive Oil (~13.5g)

1 tablespoon Fresh 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.

  • 3

    Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, mixed crunchy vegetables (such as diced cucumber, red bell pepper, and carrot), and fresh lemon juice.

  • 6

    Slice the grilled chicken and add to the bowl.

  • 7

    Drizzle the extra virgin olive oil over the salad and gently toss to combine all ingredients.

  • 8

    Adjust seasoning with salt and pepper as needed and serve immediately.