Zesty Quinoa and Rice Salad

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

Zesty Quinoa and Rice Salad

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa and Rice Salad

Sautéed chicken breast tossed with chilled quinoa, brown rice, and crisp vegetables in a bright, zesty lemon vinaigrette.

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NUTRITION

464kcal
Protein
48.6g
Fat
16g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup cooked quinoa

0.25 cup cooked brown rice

0.5 cup cucumber

0.5 cup red bell pepper

1 tbsp fresh parsley

1 tsp avocado oil

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden brown and cooked through.

  • 3

    Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing it into small, bite-sized cubes.

  • 4

    In a large mixing bowl, combine the cooked quinoa, cooked brown rice, diced cucumber, and diced red bell pepper.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.

  • 6

    Add the diced chicken to the bowl with the grains and vegetables.

  • 7

    Pour the lemon vinaigrette over the salad and toss thoroughly until all ingredients are well-coated and vibrant.

  • 8

    Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Zesty Quinoa and Rice Salad

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

Zesty Quinoa and Rice Salad

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa and Rice Salad

Sautéed chicken breast tossed with chilled quinoa, brown rice, and crisp vegetables in a bright, zesty lemon vinaigrette.

NUTRITION

464kcal
Protein
48.6g
Fat
16g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup cooked quinoa

0.25 cup cooked brown rice

0.5 cup cucumber

0.5 cup red bell pepper

1 tbsp fresh parsley

1 tsp avocado oil

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden brown and cooked through.

  • 3

    Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing it into small, bite-sized cubes.

  • 4

    In a large mixing bowl, combine the cooked quinoa, cooked brown rice, diced cucumber, and diced red bell pepper.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.

  • 6

    Add the diced chicken to the bowl with the grains and vegetables.

  • 7

    Pour the lemon vinaigrette over the salad and toss thoroughly until all ingredients are well-coated and vibrant.

  • 8

    Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld.