Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Cucumber; 1/4 cup shredded Carrot; 1/4 cup chopped Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a refreshing, nutrient-packed lunch featuring perfectly grilled chicken breast partnered with fluffy quinoa and a medley of crunchy vegetables. Bright, zesty lemon-olive oil dressing ties it all together, offering a balanced dish that satisfies both your health and taste buds.

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NUTRITION

Protein

40.0g

Fat

14.9g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup shredded Carrot

1/4 cup chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and juices run clear.
3
In a bowl, combine the cooked quinoa with chopped cucumber, shredded carrot, and red bell pepper.
4
Slice the grilled chicken into strips and add to the salad.
5
In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.
6
Pour the dressing over the salad and gently toss to combine all ingredients.
7
Serve immediately and enjoy this fresh, nutrient-rich lunch.