Grilled Chicken and Quinoa Salad with Crunchy Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Veggies

Savor the light, crisp flavors of this grilled chicken and quinoa salad, featuring succulent grilled chicken paired with fluffy quinoa and an assortment of crunchy veggies. A drizzle of extra virgin olive oil ties everything together, offering a refreshing, satisfying meal perfect for a midday energy boost.

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NUTRITION

295kcal
Protein
22.4g
Fat
9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1/2 cup Chopped Red Bell Pepper

1/4 cup Chopped Cucumber

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

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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 your favorite herbs if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked, then allow it to rest for a few minutes before slicing thinly.

  • 4

    In a bowl, combine the cooked quinoa, chopped red bell pepper, cucumber, and shredded carrots.

  • 5

    Add the sliced grilled chicken to the bowl.

  • 6

    Drizzle the extra virgin olive oil over the salad and toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy your light, nutrient-packed lunch.

Grilled Chicken and Quinoa Salad with Crunchy Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Veggies

Savor the light, crisp flavors of this grilled chicken and quinoa salad, featuring succulent grilled chicken paired with fluffy quinoa and an assortment of crunchy veggies. A drizzle of extra virgin olive oil ties everything together, offering a refreshing, satisfying meal perfect for a midday energy boost.

NUTRITION

295kcal
Protein
22.4g
Fat
9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast (grilled)

1/2 cup Cooked Quinoa

1/2 cup Chopped Red Bell Pepper

1/4 cup Chopped Cucumber

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked, then allow it to rest for a few minutes before slicing thinly.

  • 4

    In a bowl, combine the cooked quinoa, chopped red bell pepper, cucumber, and shredded carrots.

  • 5

    Add the sliced grilled chicken to the bowl.

  • 6

    Drizzle the extra virgin olive oil over the salad and toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy your light, nutrient-packed lunch.