Grilled Chicken Breast 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 Breast and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant, nutrient-packed salad featuring tender grilled chicken breast paired with fluffy quinoa and a medley of crunchy vegetables. Finished with a light drizzle of olive oil and a splash of fresh lemon juice, this dish is as refreshing as it is satisfying.

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NUTRITION

381kcal
Protein
40.6g
Fat
10.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 teaspoon Extra-Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for approximately 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    Dice the cucumber and red bell pepper, then halve the cherry tomatoes. Place them in a large bowl.

  • 6

    Slice the grilled chicken into strips once it has rested for a few minutes.

  • 7

    Add the sliced chicken and quinoa to the bowl of vegetables.

  • 8

    Drizzle with extra-virgin olive oil and lemon juice, then gently toss to combine.

  • 9

    Adjust seasoning with a pinch of salt and pepper as desired, and serve immediately.

Grilled Chicken Breast 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 Breast and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant, nutrient-packed salad featuring tender grilled chicken breast paired with fluffy quinoa and a medley of crunchy vegetables. Finished with a light drizzle of olive oil and a splash of fresh lemon juice, this dish is as refreshing as it is satisfying.

NUTRITION

381kcal
Protein
40.6g
Fat
10.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 teaspoon Extra-Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for approximately 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    Dice the cucumber and red bell pepper, then halve the cherry tomatoes. Place them in a large bowl.

  • 6

    Slice the grilled chicken into strips once it has rested for a few minutes.

  • 7

    Add the sliced chicken and quinoa to the bowl of vegetables.

  • 8

    Drizzle with extra-virgin olive oil and lemon juice, then gently toss to combine.

  • 9

    Adjust seasoning with a pinch of salt and pepper as desired, and serve immediately.