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.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken and quinoa tossed with fresh vegetables in a lemon vinaigrette that provides a bright, citrusy zing.

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NUTRITION

262kcal
Protein
18.2g
Fat
14.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Arugula

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Cook the quinoa according to package instructions and let it cool slightly.

  • 2

    Season the chicken with sea salt and pepper before grilling until juicy and charred.

  • 3

    Slice the cooked chicken into thin strips.

  • 4

    In a large bowl, combine the arugula, quinoa, cucumber, and tomatoes.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine everything evenly.

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.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken and quinoa tossed with fresh vegetables in a lemon vinaigrette that provides a bright, citrusy zing.

NUTRITION

262kcal
Protein
18.2g
Fat
14.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Arugula

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Cook the quinoa according to package instructions and let it cool slightly.

  • 2

    Season the chicken with sea salt and pepper before grilling until juicy and charred.

  • 3

    Slice the cooked chicken into thin strips.

  • 4

    In a large bowl, combine the arugula, quinoa, cucumber, and tomatoes.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine everything evenly.