Grilled Chicken and Quinoa 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 Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a refreshing, bright salad featuring tender grilled chicken breast paired with nutty quinoa and crisp garden vegetables, all tossed in a zesty lemon vinaigrette that brings a burst of summer freshness.

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NUTRITION

260kcal
Protein
16.7g
Fat
13.9g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (~50g)

1/4 cup Cooked Quinoa (~43g)

1 cup Mixed Greens (~20g)

1/4 cup Chopped Cucumber (~26g)

1/4 cup Chopped Tomato (~40g)

1/2 cup Diced Bell Pepper (~75g)

1/4 medium Avocado (~50g)

1.5 tsp Extra Virgin Olive Oil (~7g)

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 any desired herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked and lightly charred. Allow it to rest before slicing into bite-sized pieces.

  • 4

    In a large bowl, combine the mixed greens, chopped cucumber, tomato, and diced bell pepper.

  • 5

    Add the cooked quinoa and gently toss to mix with the vegetables.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the vinaigrette.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss lightly to ensure even coating.

  • 8

    Top the salad with the sliced grilled chicken and diced avocado.

  • 9

    Serve immediately and enjoy your fresh and zesty salad.

Grilled Chicken and Quinoa 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 Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a refreshing, bright salad featuring tender grilled chicken breast paired with nutty quinoa and crisp garden vegetables, all tossed in a zesty lemon vinaigrette that brings a burst of summer freshness.

NUTRITION

260kcal
Protein
16.7g
Fat
13.9g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (~50g)

1/4 cup Cooked Quinoa (~43g)

1 cup Mixed Greens (~20g)

1/4 cup Chopped Cucumber (~26g)

1/4 cup Chopped Tomato (~40g)

1/2 cup Diced Bell Pepper (~75g)

1/4 medium Avocado (~50g)

1.5 tsp Extra Virgin Olive Oil (~7g)

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 any desired herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked and lightly charred. Allow it to rest before slicing into bite-sized pieces.

  • 4

    In a large bowl, combine the mixed greens, chopped cucumber, tomato, and diced bell pepper.

  • 5

    Add the cooked quinoa and gently toss to mix with the vegetables.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the vinaigrette.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss lightly to ensure even coating.

  • 8

    Top the salad with the sliced grilled chicken and diced avocado.

  • 9

    Serve immediately and enjoy your fresh and zesty salad.