Zesty Quinoa and Black Bean Salad with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Quinoa and Black Bean Salad with Chicken

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa and Black Bean Salad with Chicken

Savor a vibrant and nutrient-packed salad featuring fluffy quinoa, hearty black beans, crisp edamame, and a burst of red bell pepper and red onion, all tossed in a zesty lime dressing and accented with a hint of toasted hemp seeds. Tender grilled chicken adds a lean protein boost, making every bite a harmonious blend of flavors and textures.

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NUTRITION

622kcal
Protein
43.1g
Fat
24.3g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup black beans (130g)

1/2 cup shelled edamame (75g)

1/4 medium avocado (50g)

2 oz grilled chicken breast (57g per oz x2)

1/2 cup chopped red bell pepper (75g)

1/4 cup chopped red onion (40g)

1 tbsp hemp seeds (10g)

1 tbsp lime juice (15g)

1 tsp extra virgin olive oil (4.5g)

Salt, pepper, and cumin to taste

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PREPARATION

  • 1

    In a medium bowl, combine the cooked quinoa, black beans, shelled edamame, chopped red bell pepper, and red onion.

  • 2

    Dice the avocado and add it to the bowl along with the grilled chicken breast, which has been sliced into bite-sized strips.

  • 3

    Drizzle the mixture with lime juice and extra virgin olive oil.

  • 4

    Sprinkle salt, pepper, and a pinch of cumin over the salad.

  • 5

    Gently toss all ingredients to combine, ensuring the dressing evenly coats the components.

  • 6

    Finish by sprinkling hemp seeds on top for an added nutty crunch.

  • 7

    Serve immediately or chill briefly for a refreshing meal.

Zesty Quinoa and Black Bean Salad with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Quinoa and Black Bean Salad with Chicken

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa and Black Bean Salad with Chicken

Savor a vibrant and nutrient-packed salad featuring fluffy quinoa, hearty black beans, crisp edamame, and a burst of red bell pepper and red onion, all tossed in a zesty lime dressing and accented with a hint of toasted hemp seeds. Tender grilled chicken adds a lean protein boost, making every bite a harmonious blend of flavors and textures.

NUTRITION

622kcal
Protein
43.1g
Fat
24.3g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup black beans (130g)

1/2 cup shelled edamame (75g)

1/4 medium avocado (50g)

2 oz grilled chicken breast (57g per oz x2)

1/2 cup chopped red bell pepper (75g)

1/4 cup chopped red onion (40g)

1 tbsp hemp seeds (10g)

1 tbsp lime juice (15g)

1 tsp extra virgin olive oil (4.5g)

Salt, pepper, and cumin to taste

PREPARATION

  • 1

    In a medium bowl, combine the cooked quinoa, black beans, shelled edamame, chopped red bell pepper, and red onion.

  • 2

    Dice the avocado and add it to the bowl along with the grilled chicken breast, which has been sliced into bite-sized strips.

  • 3

    Drizzle the mixture with lime juice and extra virgin olive oil.

  • 4

    Sprinkle salt, pepper, and a pinch of cumin over the salad.

  • 5

    Gently toss all ingredients to combine, ensuring the dressing evenly coats the components.

  • 6

    Finish by sprinkling hemp seeds on top for an added nutty crunch.

  • 7

    Serve immediately or chill briefly for a refreshing meal.