Grilled Chicken and Quinoa Vegetable Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Vegetable Salad with Lemon Vinaigrette

Savor a vibrant mix of grilled chicken breast paired with protein-packed quinoa and crisp, fresh vegetables drizzled with a bright, tangy lemon vinaigrette. This wholesome salad provides a satisfying balance of lean protein and complex carbohydrates, perfect for a light yet nourishing lunch.

Try 3 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
42g
Fat
11g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat grill or grill pan to medium-high heat.

  • 2

    Season the 4 oz chicken breast with salt and pepper. Grill for 6-7 minutes on each side until fully cooked and juices run clear. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Measure out 0.75 cup of cooked quinoa and set aside to cool slightly.

  • 4

    In a large bowl, combine 1 cup of mixed vegetables which can include fresh spinach, cucumber, cherry tomatoes, and diced bell pepper.

  • 5

    In a small bowl, whisk together 1 teaspoon of olive oil with 1 tablespoon of lemon juice and a pinch of salt and pepper to create the vinaigrette.

  • 6

    Add the slightly cooled quinoa to the vegetables, then pour the lemon vinaigrette over the salad. Toss gently to combine.

  • 7

    Slice the grilled chicken and arrange on top of the salad. Serve immediately.

Grilled Chicken and Quinoa Vegetable Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Vegetable Salad with Lemon Vinaigrette

Savor a vibrant mix of grilled chicken breast paired with protein-packed quinoa and crisp, fresh vegetables drizzled with a bright, tangy lemon vinaigrette. This wholesome salad provides a satisfying balance of lean protein and complex carbohydrates, perfect for a light yet nourishing lunch.

NUTRITION

426kcal
Protein
42g
Fat
11g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat grill or grill pan to medium-high heat.

  • 2

    Season the 4 oz chicken breast with salt and pepper. Grill for 6-7 minutes on each side until fully cooked and juices run clear. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Measure out 0.75 cup of cooked quinoa and set aside to cool slightly.

  • 4

    In a large bowl, combine 1 cup of mixed vegetables which can include fresh spinach, cucumber, cherry tomatoes, and diced bell pepper.

  • 5

    In a small bowl, whisk together 1 teaspoon of olive oil with 1 tablespoon of lemon juice and a pinch of salt and pepper to create the vinaigrette.

  • 6

    Add the slightly cooled quinoa to the vegetables, then pour the lemon vinaigrette over the salad. Toss gently to combine.

  • 7

    Slice the grilled chicken and arrange on top of the salad. Serve immediately.