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, protein-light salad featuring tender grilled chicken paired with fluffy quinoa and an array of crunchy vegetables. The burst of colors from fresh tomatoes, cucumber, red bell pepper, and spinach is beautifully balanced with creamy avocado and a light olive oil dressing, making it a vibrant and satisfying lunch.

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NUTRITION

364kcal
Protein
18.4g
Fat
19.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (approx 50g)

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Diced Cucumber (approx 52g)

1/2 cup Halved Cherry Tomatoes (approx 75g)

1/4 cup Diced Red Bell Pepper (approx 38g)

1 cup Fresh Spinach (approx 30g)

1/4 Avocado (approx 50g)

2 tsp Olive Oil

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PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for roughly 4-5 minutes on each side until fully cooked. Allow it to rest, then slice it thinly.

  • 4

    Prepare the quinoa according to package instructions if not already cooked, then let it cool slightly.

  • 5

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

  • 6

    Add diced avocado to the bowl for creaminess.

  • 7

    Drizzle with olive oil and toss gently to coat all the ingredients with the dressing.

  • 8

    Top the salad with the sliced grilled chicken, mix lightly, 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 refreshing, protein-light salad featuring tender grilled chicken paired with fluffy quinoa and an array of crunchy vegetables. The burst of colors from fresh tomatoes, cucumber, red bell pepper, and spinach is beautifully balanced with creamy avocado and a light olive oil dressing, making it a vibrant and satisfying lunch.

NUTRITION

364kcal
Protein
18.4g
Fat
19.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast (approx 50g)

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Diced Cucumber (approx 52g)

1/2 cup Halved Cherry Tomatoes (approx 75g)

1/4 cup Diced Red Bell Pepper (approx 38g)

1 cup Fresh Spinach (approx 30g)

1/4 Avocado (approx 50g)

2 tsp Olive Oil

PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for roughly 4-5 minutes on each side until fully cooked. Allow it to rest, then slice it thinly.

  • 4

    Prepare the quinoa according to package instructions if not already cooked, then let it cool slightly.

  • 5

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

  • 6

    Add diced avocado to the bowl for creaminess.

  • 7

    Drizzle with olive oil and toss gently to coat all the ingredients with the dressing.

  • 8

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