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 this light yet satisfying salad featuring tender, grilled chicken paired with fluffy quinoa and a vibrant mix of crunchy vegetables. Drizzled with a zesty olive oil and lemon dressing, this dish delivers a refreshing burst of flavors while keeping your protein and calorie goals perfectly balanced.

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NUTRITION

351kcal
Protein
16.1g
Fat
22.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 cup diced Cucumber

1/2 medium Carrot

1/4 medium Red Onion

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the grilled chicken by seasoning lightly with salt and pepper. If not pre-cooked, grill 2 oz of chicken breast over medium heat until fully cooked.

  • 2

    Cook the quinoa as per package instructions, then measure out 1/4 cup of the cooked quinoa once cooled.

  • 3

    Chop the vegetables: dice the cucumber, slice the red bell pepper into halves, shred the carrot, and thinly slice the red onion.

  • 4

    In a large bowl, combine the quinoa, chopped vegetables, and grilled chicken sliced into strips.

  • 5

    In a small bowl, whisk together 1.5 tablespoons of extra virgin olive oil with 1 tablespoon of lemon juice, adding salt and pepper to taste.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all ingredients.

  • 7

    Serve immediately or refrigerate for a chilled, refreshing lunch.

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 this light yet satisfying salad featuring tender, grilled chicken paired with fluffy quinoa and a vibrant mix of crunchy vegetables. Drizzled with a zesty olive oil and lemon dressing, this dish delivers a refreshing burst of flavors while keeping your protein and calorie goals perfectly balanced.

NUTRITION

351kcal
Protein
16.1g
Fat
22.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 cup diced Cucumber

1/2 medium Carrot

1/4 medium Red Onion

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the grilled chicken by seasoning lightly with salt and pepper. If not pre-cooked, grill 2 oz of chicken breast over medium heat until fully cooked.

  • 2

    Cook the quinoa as per package instructions, then measure out 1/4 cup of the cooked quinoa once cooled.

  • 3

    Chop the vegetables: dice the cucumber, slice the red bell pepper into halves, shred the carrot, and thinly slice the red onion.

  • 4

    In a large bowl, combine the quinoa, chopped vegetables, and grilled chicken sliced into strips.

  • 5

    In a small bowl, whisk together 1.5 tablespoons of extra virgin olive oil with 1 tablespoon of lemon juice, adding salt and pepper to taste.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all ingredients.

  • 7

    Serve immediately or refrigerate for a chilled, refreshing lunch.