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 fresh, vibrant lunch salad featuring tender grilled chicken paired with fluffy quinoa and crisp, colorful vegetables tossed in a zesty lemon-olive oil dressing. This light yet satisfying dish balances bright flavors and textures for a refreshing mid-day meal.

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NUTRITION

313kcal
Protein
16.8g
Fat
17g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables (Cucumber & Red Bell Pepper)

2 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes on each side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Allow it to cool slightly.

  • 4

    Chop the cucumber and red bell pepper into bite-size pieces to create a crunchy vegetable mix.

  • 5

    In a large bowl, combine the cooked quinoa and mixed vegetables. Slice the grilled chicken into strips or bite-size pieces and add to the bowl.

  • 6

    Drizzle extra virgin olive oil and fresh lemon juice over the salad. Toss gently to evenly distribute the dressing. Adjust salt and pepper to taste.

  • 7

    Serve immediately and enjoy this light, flavorful salad.

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 fresh, vibrant lunch salad featuring tender grilled chicken paired with fluffy quinoa and crisp, colorful vegetables tossed in a zesty lemon-olive oil dressing. This light yet satisfying dish balances bright flavors and textures for a refreshing mid-day meal.

NUTRITION

313kcal
Protein
16.8g
Fat
17g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables (Cucumber & Red Bell Pepper)

2 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes on each side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. Allow it to cool slightly.

  • 4

    Chop the cucumber and red bell pepper into bite-size pieces to create a crunchy vegetable mix.

  • 5

    In a large bowl, combine the cooked quinoa and mixed vegetables. Slice the grilled chicken into strips or bite-size pieces and add to the bowl.

  • 6

    Drizzle extra virgin olive oil and fresh lemon juice over the salad. Toss gently to evenly distribute the dressing. Adjust salt and pepper to taste.

  • 7

    Serve immediately and enjoy this light, flavorful salad.