Name: Grilled Chicken and Quinoa Power Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Sunflower Seeds; 1/2 cup chopped Cucumber; 1/2 cup chopped Red Bell Pepper; 1/4 cup shredded Carrots; 1.4 ounces Avocado; 1 tablespoon Lemon Juice

Grilled Chicken and Quinoa Power 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 Power Salad with Crunchy Vegetables

Grilled chicken breast tossed with fluffy quinoa and vibrant raw vegetables in a zesty lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

29.2g

Fat

35.6g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1/2 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1/4 cup shredded Carrots

1.4 ounces Avocado

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 5-7 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 small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a simple vinaigrette.
5
In a large mixing bowl, combine the cooked quinoa, chopped cucumber, red bell pepper, and shredded carrots.
6
Pour the dressing over the quinoa and vegetable mixture, tossing well to coat everything evenly.
7
Gently fold in the sliced grilled chicken and avocado pieces.
8
Transfer the salad to a serving plate and top with the toasted sunflower seeds for a final crunch.