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: 1.25 oz Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 1.5 tbsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1/2 cup Cucumber; 1/2 cup Red Bell Pepper; 1 tbsp Lemon Juice; 2 tbsp Red Onion

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

Grilled chicken and fluffy quinoa tossed with crisp cucumbers and bell peppers, finished with a zesty lemon-herb vinaigrette and creamy avocado.

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NUTRITION

Protein

16g

Fat

32.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1 tbsp Lemon Juice

2 tbsp Red Onion

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PREPARATION

1
Grill the chicken breast until cooked through, then slice into thin strips.
2
Cook the quinoa according to package directions and allow it to cool slightly.
3
Dice the cucumber, red bell pepper, and red onion into small, uniform pieces.
4
In a large bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.
5
Add the cooked quinoa, grilled chicken, and chopped vegetables to the bowl.
6
Toss everything together until well coated with the dressing.
7
Slice the avocado and gently fold it into the salad to keep the pieces intact.
8
Season with a pinch of sea salt and black pepper before serving.