Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.7 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Cucumber, diced; 0.5 cup Cherry Tomatoes, halved; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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 Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with garden-fresh vegetables in a lemon vinaigrette for a refreshing, zesty finish.

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NUTRITION

Protein

22.7g

Fat

13.3g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

2.7 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Cucumber, diced

0.5 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
In a small jar, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until the dressing is fully emulsified.
4
Combine the cooked quinoa, diced cucumber, and halved cherry tomatoes in a large mixing bowl.
5
Slice the rested grilled chicken into thin strips and add them to the bowl.
6
Drizzle the lemon vinaigrette over the salad and toss gently to coat every ingredient before serving.