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 light yet satisfying salad featuring tender slices of grilled chicken, a delicate base of quinoa and baby spinach, and a medley of crisp, colorful vegetables. Drizzled with a zesty olive oil-lemon dressing, this meal offers a refreshing crunch and bright flavors perfect for a midday boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
17.2g
Fat
26.3g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Mixed Crunchy Vegetables

1.75 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare your grill or stovetop grill pan over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken until just cooked through, about 3-4 minutes per side. Allow it to rest, then slice into thin strips.

  • 3

    In a bowl, combine the cooked quinoa, baby spinach, and mixed crunchy vegetables.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.

  • 5

    Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Top the salad with the sliced grilled chicken, and serve immediately.

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 light yet satisfying salad featuring tender slices of grilled chicken, a delicate base of quinoa and baby spinach, and a medley of crisp, colorful vegetables. Drizzled with a zesty olive oil-lemon dressing, this meal offers a refreshing crunch and bright flavors perfect for a midday boost.

NUTRITION

383kcal
Protein
17.2g
Fat
26.3g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Mixed Crunchy Vegetables

1.75 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare your grill or stovetop grill pan over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken until just cooked through, about 3-4 minutes per side. Allow it to rest, then slice into thin strips.

  • 3

    In a bowl, combine the cooked quinoa, baby spinach, and mixed crunchy vegetables.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.

  • 5

    Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Top the salad with the sliced grilled chicken, and serve immediately.