Grilled Chicken Salad with Quinoa and Mixed Greens

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

Grilled Chicken Salad with Quinoa and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Mixed Greens

Enjoy a crisp, refreshing salad that pairs tender grilled chicken with protein-packed quinoa, fresh mixed greens, creamy avocado, and a perfectly boiled egg. This well-balanced lunch is as nutritious as it is flavorful, featuring a light lemon-olive oil dressing that ties all the elements together without overwhelming their natural tastes.

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NUTRITION

435kcal
Protein
38.1g
Fat
20g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.5 cup cooked Quinoa

2 cups Mixed Greens

0.25 portion Avocado

1 Hard-Boiled Egg

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat while you season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    Cook quinoa according to package instructions and let it cool slightly.

  • 4

    In a large bowl, combine the mixed greens, cooled quinoa, and diced avocado.

  • 5

    Peel and slice the hard-boiled egg, then add it to the salad.

  • 6

    Add the sliced grilled chicken on top of the salad.

  • 7

    Drizzle with extra virgin olive oil and a squeeze of lemon juice. Toss gently to combine all elements.

  • 8

    Adjust seasoning with additional salt and pepper if needed and serve immediately.

Grilled Chicken Salad with Quinoa and Mixed Greens

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

Grilled Chicken Salad with Quinoa and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Mixed Greens

Enjoy a crisp, refreshing salad that pairs tender grilled chicken with protein-packed quinoa, fresh mixed greens, creamy avocado, and a perfectly boiled egg. This well-balanced lunch is as nutritious as it is flavorful, featuring a light lemon-olive oil dressing that ties all the elements together without overwhelming their natural tastes.

NUTRITION

435kcal
Protein
38.1g
Fat
20g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.5 cup cooked Quinoa

2 cups Mixed Greens

0.25 portion Avocado

1 Hard-Boiled Egg

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat while you season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    Cook quinoa according to package instructions and let it cool slightly.

  • 4

    In a large bowl, combine the mixed greens, cooled quinoa, and diced avocado.

  • 5

    Peel and slice the hard-boiled egg, then add it to the salad.

  • 6

    Add the sliced grilled chicken on top of the salad.

  • 7

    Drizzle with extra virgin olive oil and a squeeze of lemon juice. Toss gently to combine all elements.

  • 8

    Adjust seasoning with additional salt and pepper if needed and serve immediately.