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

Grilled chicken breast tossed with fluffy quinoa and a medley of bell peppers and cucumbers in a zesty lemon-herb vinaigrette, topped with toasted sunflower seeds.

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NUTRITION

440kcal
Protein
37.9g
Fat
19.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1 tbsp Sunflower Seeds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill over medium heat until cooked through.

  • 2

    While the chicken rests, fluff the pre-cooked quinoa in a large mixing bowl.

  • 3

    Dice the red bell pepper and cucumber into small, uniform pieces.

  • 4

    In a small jar, whisk together the olive oil, lemon juice, and your favorite dried herbs like oregano or parsley.

  • 5

    Slice the rested chicken into bite-sized strips.

  • 6

    Combine the chicken, quinoa, vegetables, and sunflower seeds in the bowl, then drizzle with the dressing and toss well to combine.

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

Grilled chicken breast tossed with fluffy quinoa and a medley of bell peppers and cucumbers in a zesty lemon-herb vinaigrette, topped with toasted sunflower seeds.

NUTRITION

440kcal
Protein
37.9g
Fat
19.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1 tbsp Sunflower Seeds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill over medium heat until cooked through.

  • 2

    While the chicken rests, fluff the pre-cooked quinoa in a large mixing bowl.

  • 3

    Dice the red bell pepper and cucumber into small, uniform pieces.

  • 4

    In a small jar, whisk together the olive oil, lemon juice, and your favorite dried herbs like oregano or parsley.

  • 5

    Slice the rested chicken into bite-sized strips.

  • 6

    Combine the chicken, quinoa, vegetables, and sunflower seeds in the bowl, then drizzle with the dressing and toss well to combine.