Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables

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

Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables

Enjoy a wholesome and vibrant salad featuring juicy grilled chicken breast paired with fluffy quinoa and a mix of crunchy vegetables. This light yet nourishing lunch is brightened with a drizzle of olive oil and a splash of fresh lemon, perfectly balancing protein and flavors for a satisfying meal.

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NUTRITION

405kcal
Protein
40.3g
Fat
13g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 medium Cucumber

1/4 cup sliced Red Onion

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the surface.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions and let it cool slightly.

  • 5

    Chop the red bell pepper, cucumber, and slice the red onion. Combine these crunchy vegetables in a large bowl.

  • 6

    Slice the grilled chicken into strips or cubes and add to the vegetables along with the cooked quinoa.

  • 7

    Drizzle extra virgin olive oil and lemon juice over the salad. Toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy a balanced, nutritious lunch.

Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables

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

Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables

Enjoy a wholesome and vibrant salad featuring juicy grilled chicken breast paired with fluffy quinoa and a mix of crunchy vegetables. This light yet nourishing lunch is brightened with a drizzle of olive oil and a splash of fresh lemon, perfectly balancing protein and flavors for a satisfying meal.

NUTRITION

405kcal
Protein
40.3g
Fat
13g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 medium Cucumber

1/4 cup sliced Red Onion

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the surface.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions and let it cool slightly.

  • 5

    Chop the red bell pepper, cucumber, and slice the red onion. Combine these crunchy vegetables in a large bowl.

  • 6

    Slice the grilled chicken into strips or cubes and add to the vegetables along with the cooked quinoa.

  • 7

    Drizzle extra virgin olive oil and lemon juice over the salad. Toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy a balanced, nutritious lunch.