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 refreshing grilled chicken and quinoa salad featuring tender grilled chicken, fluffy quinoa, and a colorful medley of crunchy vegetables. Finished with a zesty lemon-olive oil dressing and a hint of creamy avocado, this salad delivers a satisfying blend of textures and vibrant flavors perfect for a balanced mid-day meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

471kcal
Protein
24.8g
Fat
30.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2.4 ounces Chicken Breast (~68 grams)

1/3 cup Cooked Quinoa (~61 grams)

1/4 cup Red Bell Pepper (38 grams)

1/4 cup Cucumber (40 grams)

1/4 cup Cherry Tomatoes (40 grams)

1.5 tablespoons Extra Virgin Olive Oil

1/4 medium Avocado (~50 grams)

1 tablespoon Lemon Juice

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and internal temperature reaches 165°F. Once done, allow it to rest and then slice thinly.

  • 3

    In a bowl, combine the cooked quinoa, diced red bell pepper, cucumber, and halved cherry tomatoes.

  • 4

    In a separate small bowl, whisk together extra virgin olive oil and lemon juice. Adjust salt and pepper as desired.

  • 5

    Drizzle the dressing over the quinoa and vegetable mixture and toss gently to combine.

  • 6

    Top the salad with the sliced grilled chicken and add diced avocado. Give a final gentle toss to mix all flavors.

  • 7

    Serve immediately and enjoy your nutrient-packed lunch.

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 refreshing grilled chicken and quinoa salad featuring tender grilled chicken, fluffy quinoa, and a colorful medley of crunchy vegetables. Finished with a zesty lemon-olive oil dressing and a hint of creamy avocado, this salad delivers a satisfying blend of textures and vibrant flavors perfect for a balanced mid-day meal.

NUTRITION

471kcal
Protein
24.8g
Fat
30.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2.4 ounces Chicken Breast (~68 grams)

1/3 cup Cooked Quinoa (~61 grams)

1/4 cup Red Bell Pepper (38 grams)

1/4 cup Cucumber (40 grams)

1/4 cup Cherry Tomatoes (40 grams)

1.5 tablespoons Extra Virgin Olive Oil

1/4 medium Avocado (~50 grams)

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and internal temperature reaches 165°F. Once done, allow it to rest and then slice thinly.

  • 3

    In a bowl, combine the cooked quinoa, diced red bell pepper, cucumber, and halved cherry tomatoes.

  • 4

    In a separate small bowl, whisk together extra virgin olive oil and lemon juice. Adjust salt and pepper as desired.

  • 5

    Drizzle the dressing over the quinoa and vegetable mixture and toss gently to combine.

  • 6

    Top the salad with the sliced grilled chicken and add diced avocado. Give a final gentle toss to mix all flavors.

  • 7

    Serve immediately and enjoy your nutrient-packed lunch.