Grilled Chicken and Quinoa Salad with Fresh Greens

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

Grilled Chicken and Quinoa Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Greens

Grilled chicken breast and fluffy quinoa tossed with vibrant greens and garden veggies, finished with a bright lemon-herb vinaigrette for a refreshing, zesty crunch.

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NUTRITION

383kcal
Protein
43.4g
Fat
11g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a large mixing bowl, combine the mixed greens, cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 5

    In a small jar or bowl, whisk together the olive oil and fresh lemon juice until emulsified.

  • 6

    Add the sliced chicken to the salad bowl and drizzle the lemon-oil dressing over the top.

  • 7

    Toss everything gently to ensure the greens and quinoa are evenly coated and serve immediately.

Grilled Chicken and Quinoa Salad with Fresh Greens

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

Grilled Chicken and Quinoa Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Greens

Grilled chicken breast and fluffy quinoa tossed with vibrant greens and garden veggies, finished with a bright lemon-herb vinaigrette for a refreshing, zesty crunch.

NUTRITION

383kcal
Protein
43.4g
Fat
11g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a large mixing bowl, combine the mixed greens, cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 5

    In a small jar or bowl, whisk together the olive oil and fresh lemon juice until emulsified.

  • 6

    Add the sliced chicken to the salad bowl and drizzle the lemon-oil dressing over the top.

  • 7

    Toss everything gently to ensure the greens and quinoa are evenly coated and serve immediately.