Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/4 cup Shelled Edamame; 1/2 medium Red Bell Pepper; 1/2 cup Sliced Cucumber; 1 medium Carrot; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Savor a vibrant and refreshing salad featuring juicy grilled chicken breast paired with fluffy quinoa and a medley of crunchy vegetables. This dish is dressed with a zesty lemon and olive oil vinaigrette, offering a delightful balance of protein, fiber, and flavor that satisfies both your taste buds and fitness goals.

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NUTRITION

Protein

42.3g

Fat

12.1g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Shelled Edamame

1/2 medium Red Bell Pepper

1/2 cup Sliced Cucumber

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat the grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and any preferred herbs or spices.
3
Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest and then slice into strips.
4
In a bowl, combine the cooked quinoa, shelled edamame, chopped red bell pepper, sliced cucumber, and grated or julienned carrot.
5
In a small bowl, whisk together the extra virgin olive oil and lemon juice to form the vinaigrette.
6
Drizzle the dressing over the salad and gently toss to combine.
7
Top the salad with the sliced grilled chicken and serve immediately.