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: 4 oz Chicken Breast; 1/2 cup Quinoa, cooked; 1/2 cup Cucumber, chopped; 1/2 cup Red Bell Pepper, chopped; 1/4 cup Carrots, shredded; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

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 breast tossed with fluffy quinoa and a rainbow of crisp vegetables in a bright lemon-herb vinaigrette for a refreshing, crunchy bite.

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NUTRITION

Protein

31.2g

Fat

17.1g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Quinoa, cooked

1/2 cup Cucumber, chopped

1/2 cup Red Bell Pepper, chopped

1/4 cup Carrots, shredded

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season chicken breast with salt, pepper, and dried oregano.
2
Grill chicken over medium-high heat for 6-7 minutes per side until cooked through.
3
Cook quinoa according to package directions and let it cool slightly.
4
Chop the cucumber and red bell pepper into bite-sized pieces and shred the carrots.
5
Whisk together extra virgin olive oil, fresh lemon juice, salt, and pepper in a small bowl.
6
Slice the grilled chicken into strips.
7
Combine the quinoa, vegetables, and chicken in a large bowl.
8
Drizzle with the lemon vinaigrette and toss gently to coat before serving.